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Add a photoRaciónes: 4
Ingredientes
- 1/3 c. water
- 1/2 tsp dry basil
- 2 x (16-oz) cans fat-free, less-sodium chicken broth
- 1 Tbsp. extra virgin olive oil
- 1 c. minced onion
- 1 c. Arborio rice">rice or possibly other short-grain rice">rice
- 1/2 c. Champagne or possibly white wine
- 2/3 c. (about 2 1/2 ounces) crumbled feta cheese
- 1/4 c. (1 oz) grated fresh Parmesan cheese
Direcciones
- Bring the first 3 ingredients to a simmer in a medium saucepan (don't boil).
- Keep hot over low heat. Heat oil in a large saucepan over medium-high heat. Add in onion, and saute/fry 3 min. Add in rice; saute/fry 2 min. Stir in Champagne; cook 1 minute or possibly till the liquid is absorbed. Stir in 1 c. broth mix; cook for 5 min or possibly till liquid is nearly absorbed, stirring constantly. Reduce heat to medium. Add in remaining broth mix, 1/2 c. at a time, stirring constantly till each portion of broth is absorbed before the next (about 25 min total). Stir in feta. Sprinkle each serving with Parmesan cheese.
- Yield: 4servings (serving size: 1 c. risotto and 1 Tbsp. Parmesan).
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 141g | |
| Recipe makes 4 servings | |
| Calories 268 | |
| Calories from Fat 51 | 19% |
| Total Fat 5.74g | 7% |
| Saturated Fat 1.79g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 6mg | 2% |
| Sodium 114mg | 5% |
| Potassium 136mg | 4% |
| Total Carbs 41.39g | 11% |
| Dietary Fiber 1.2g | 4% |
| Sugars 1.93g | 1% |
| Protein 6.44g | 10% |
