Directions:
- In a large french oven, or heavy bottomed pot, over medium-high heat melt 6 tablespoons butter. Add olive oil and garlic, stirring until garlic is fragrant, about 30 seconds. Add shallots and cook until wilted, about 3 minutes.
- Add corn and arborio rice, stirring constantly, until the edges of the rice are translucent, about 6 minutes. Add wine, stirring constantly, until almost completely absorbed, 2-3 minutes.
- Add 1 cup chicken stock, stirring constantly, until the stock has been absorbed. Continue adding stock, 1 cup at a time, stirring the risotto until the stock is absorbed before adding more. The risotto is done when the rice is tender.
- Stir in the romano cheese, parsley and the remaining 1 tablespoon of butter. Season with salt and pepper and serve immediately!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 516.83 Kcal (2164 kJ) | ||
| Calories from fat | 180.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.06g | 31% | |
|---|---|---|---|
| Cholesterol | 46.41mg | 15% | |
| Sodium | 440.47mg | 18% | |
| Potassium | 600.77mg | 13% | |
| Total Carbs | 61.93g | 21% | |
| Sugars | 12.73g | 51% | |
| Dietary Fiber | 3.86g | 15% | |
| Protein | 16.72g | 33% | |
| Vitamin C | 12.7mg | 21% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 1.6mg | 9% | |
| Calcium | 192.2mg | 19% | |
| Amount Per 100 g | |||
| Calories | 128.84 Kcal (539 kJ) | ||
| Calories from fat | 45.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5g | 31% | |
|---|---|---|---|
| Cholesterol | 11.57mg | 15% | |
| Sodium | 109.8mg | 18% | |
| Potassium | 149.77mg | 13% | |
| Total Carbs | 15.44g | 21% | |
| Sugars | 3.17g | 51% | |
| Dietary Fiber | 0.96g | 15% | |
| Protein | 4.17g | 33% | |
| Vitamin C | 3.2mg | 21% | |
| Iron | 0.4mg | 9% | |
| Calcium | 47.9mg | 19% | |
* 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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