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Add a photoRaciónes: 6
Ingredientes
- 4 quart water
- 2 c. arborio rice - (12 to 13 ounce) (or possibly medium-grain rice)
- 1 c. minced onion
- 1/2 c. minced fresh parsley
- 6 Tbsp. butter - (3/4 stick) cut small pcs, and at room temperature
- 1/4 c. minced fresh basil
- 1 Tbsp. fresh lemon juice
- 1 tsp grated lemon peel
- 1 c. grated Parmesan cheese - (packed) plus
- 2 Tbsp. grated Parmesan cheese Salt to taste Freshly-grnd black pepper to taste Fresh basil sprigs for garnish
Direcciones
- Bring 4 qts water to boil in large pot over high heat. Add in rice and onion. Boil till rice is just tender, about 16 min. Drain, reserving 1/2 c. cooking liquid.
- Mix parsley, butter, basil, lemon juice, and lemon peel in large bowl. Add in warm rice mix; stir to heat butter. Add in reserved 1/2 c. cooking liquid and 1 c. cheese; stir. Season with salt and pepper. Sprinkle with 2 Tbsp. cheese. Garnish with basil sprigs and serve.
- This recipe yields 6 servings.
- Comments: This lovely first course has the texture of risotto without the constant stirring.
- What to drink: Arneis or possibly Soave.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 756g | |
| Recipe makes 6 servings | |
| Calories 411 | |
| Calories from Fat 147 | 36% |
| Total Fat 16.76g | 21% |
| Saturated Fat 10.31g | 41% |
| Trans Fat 0.0g | |
| Cholesterol 45mg | 15% |
| Sodium 369mg | 15% |
| Potassium 162mg | 5% |
| Total Carbs 52.82g | 14% |
| Dietary Fiber 1.4g | 5% |
| Sugars 1.37g | 1% |
| Protein 11.37g | 18% |
