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Correo Electrónico
Ingredientes
- 4 ½ cups homemade or less sodium store-bought vegetable stock , more if needed
- 3 tablespoons unsalted butter, divided
- 1/2 medium yellow onion, finely chopped
- 1/2 yellow bell pepper, seeded and chopped
- 1/2 red bell pepper, seeded and chopped
- 1/2 tablespoon minced fresh rosemary
- 1 medium tomato, seeded and diced
- 1 garlic clove, minced
- 1 cup Arborio rice
- ½ cup dry vermouth
- 1 cup fresh spinach, washed, stems removed, and cut into thin strips (chiffonade)
- 1/2 cup grated Parmesan cheese
- Salt, to taste
- Freshly ground black pepper, to taste
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1571g | |
| Calories 1318 | |
| Calories from Fat 446 | 34% |
| Total Fat 50.85g | 64% |
| Saturated Fat 31.07g | 124% |
| Trans Fat 0.0g | |
| Cholesterol 136mg | 45% |
| Sodium 5036mg | 210% |
| Potassium 873mg | 25% |
| Total Carbs 178.16g | 48% |
| Dietary Fiber 6.8g | 23% |
| Sugars 16.89g | 11% |
| Protein 35.66g | 57% |
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