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Ingredientes
- 5 c. Chicken or possibly vegetable stock
- 3 Tbsp. Extra virgin olive oil
- 1/2 lrg Onion, minced
- 1 1/2 c. Arborio rice
- 1/2 c. Dry white wine
- 3/4 c. Parmesan cheese, grated
- 1 c. Mixed fresh herbs*, finely Minced
- 1/2 c. Roasted red peppers, minced Salt and pepper, to taste
Direcciones
- In a small saucepan over high heat, bring the stock to a simmer. Reduce the heat to low and keep the liquid warm. In a heavy medium saucepan over medium-low heat, heat the extra virgin olive oil and saute/fry the onion, stirring frequently, till it is translucent/soft, about 8 min. To the onion, add in rice and stir till a white spot appears in the center of the grains, about 1 minute. Add in wine and stir till it is absorbed, about 2 min. Add in 3/4 c. of the stock, adjust the heat to simmer, if needed, so which the liquid bubbles and is absorbed slowly. Stir till liquid is absorbed. Continue cooking, adding the liquid 3/4 c. at a time and stirring almost constantly, till the rice starts to soften, about 10 min. Continue cooking, adding stock 1/2 c. at a time and stirring almost constantly, till the rice is just tender but slightly hard in the center and the mix is creamy, about 10 min longer. Add in the 3/4 c. Parmesan cheese, herbs, roasted peppers, and salt and pepper to taste. Stir to blend.
- *Mixed herbs of your choice, such as: basil, arugula, chives, parsley, oregano, etc.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 278g | |
| Recipe makes 6 servings | |
| Calories 865 | |
| Calories from Fat 546 | 63% |
| Total Fat 61.54g | 77% |
| Saturated Fat 28.4g | 114% |
| Trans Fat 0.0g | |
| Cholesterol 193mg | 64% |
| Sodium 507mg | 21% |
| Potassium 385mg | 11% |
| Total Carbs 39.57g | 11% |
| Dietary Fiber 1.0g | 3% |
| Sugars 1.07g | 1% |
| Protein 33.59g | 54% |
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