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Add a photoRaciónes: 12
Ingredientes
- 1/3 c. Extra virgin olive oil
- 1/4 c. Butter or possibly margarine
- 1 lrg Onion, minced
- 4 c. Aborio rice (short-grain), uncooked
- 1 c. Dry white wine
- 2 lb Roma tomatoes, peeled, seeded and minced
- 8 c. Chicken broth, heated
- 2Â 1/2 Tbsp. Gremolata
Direcciones
- 1. Heat extra virgin olive oil and butter in a Dutch oven over medium heat. Add in onion; cook, stirring constantly, 2 to 3 min. Add in rice, stirring to coat well. Stir in wine and cook till wine is absorbed. Stir in tomatoes; cook, stirring constantly 2 min. Reduce heat to medium low.
- 2. Add in about 1 c. warm chicken broth; cook, stirring constantly, till liquid is absorbed. Repeat procedure using remaining chicken broth, 1 c. at a time, stirring constantly, allowing liquid to be absorbed after each addition. (This process will take about an hour.)
- 3. Stir gremolata into rice mix.
- Gremolata:6 cloves garlic, chopped 1/2 c. finely minced fresh flat-leaf parsley 1/4 c. grated lemon rind
- Combine all ingredients in a small bowl.
- Yield: 1/3 c.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 268g | |
| Recipe makes 12 servings | |
| Calories 131 | |
| Calories from Fat 89 | 68% |
| Total Fat 10.14g | 13% |
| Saturated Fat 3.33g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 10mg | 3% |
| Sodium 281mg | 12% |
| Potassium 326mg | 9% |
| Total Carbs 4.92g | 1% |
| Dietary Fiber 1.6g | 5% |
| Sugars 2.44g | 2% |
| Protein 2.36g | 4% |
