Directions:
- Combine water and broth; set aside.
- Melt buter in a large nonstick saucepan Over medium heat.
- Add 1/3 cup shallots, cover and cook for 2 minutes.
- Add rice.
- Cook 2 minutes uncovered, stirring constantly.
- Stir in 1/2 cup wine; cook 30 seconds or until the liquid is absorbed, stirring constantly.
- Adding salt and 1/2 cup broth mixture, stir until absorbed.
- Continue adding broth 1/2 cup at a time, stirring constantly.
- Besure broth is absorbed before adding the next (about 20 minutes total).
- Stir in Gouda, cook just until melted.
- Stir in arugula or spinach.
- Cook just until spinach is wilted.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 548.4 Kcal (2296 kJ) | ||
| Calories from fat | 176.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.6g | 30% | |
|---|---|---|---|
| Cholesterol | 77.24mg | 26% | |
| Sodium | 758.18mg | 32% | |
| Potassium | 191.41mg | 4% | |
| Total Carbs | 58.44g | 19% | |
| Sugars | 2.42g | 10% | |
| Dietary Fiber | 1.39g | 6% | |
| Protein | 23.46g | 47% | |
| Vitamin C | 3.2mg | 5% | |
| Iron | 0.3mg | 2% | |
| Calcium | 455.6mg | 46% | |
| Amount Per 100 g | |||
| Calories | 199.87 Kcal (837 kJ) | ||
| Calories from fat | 64.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.14g | 30% | |
|---|---|---|---|
| Cholesterol | 28.15mg | 26% | |
| Sodium | 276.33mg | 32% | |
| Potassium | 69.76mg | 4% | |
| Total Carbs | 21.3g | 19% | |
| Sugars | 0.88g | 10% | |
| Dietary Fiber | 0.51g | 6% | |
| Protein | 8.55g | 47% | |
| Vitamin C | 1.2mg | 5% | |
| Iron | 0.1mg | 2% | |
| Calcium | 166.1mg | 46% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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