Emprimir
Correo Electrónico
Add a photoRaciónes: 4
Ingredientes
- 4 Tbsp. butter
- 1 c. rice, long grain
- 1 x onions, medium
- 3Â 1/2 c. chicken stock
- 1/2 tsp saffron
- 3 Tbsp. white wine
- 1/2 c. mushrooms
- 1/2 c. parmesan cheese
- 1 Tbsp. butter
Direcciones
- Finely dice onions. Slice mushrooms.
- Heat the butter in a heavy saucepan. When warm, stir in the rice. Continue stirring till pale gold in color. Add in onion. Cook briefly and add in 1 c. of chicken stock.
- Cover the pan and cook slowly over low heat till the liqd is absorbed. Then add in saffron which has been dissolved in white wine. Add in 2 1/2 c. warm chicken stock, and the mushrooms. Cover and continue cooking till all the liqd is absorbed and the rice is fluffy.
- Add in the butter and Parmesan cheese.
- Stir gently and serve.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 327g | |
| Recipe makes 4 servings | |
| Calories 386 | |
| Calories from Fat 163 | 42% |
| Total Fat 18.54g | 23% |
| Saturated Fat 11.44g | 46% |
| Trans Fat 0.0g | |
| Cholesterol 49mg | 16% |
| Sodium 625mg | 26% |
| Potassium 314mg | 9% |
| Total Carbs 41.27g | 11% |
| Dietary Fiber 1.9g | 6% |
| Sugars 1.46g | 1% |
| Protein 10.88g | 17% |
.jpg "Sparkle arándano frambuesa (sin alcohol)"){kind=small}
