Recipe Details
Ingredients
-
1tablespoonbutter
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1tablespoonolive oil
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1smallonion, finely chopped
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2cupsarborio rice, rinsed in a colander until water runs clear
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1quartlow-sodium chicken broth
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¾cupgrated Parmesan cheese
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1teaspooncoarsely ground pepper
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Salt, to taste
Cooking Directions
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Heat butter and oil in a large saucepan over medium-high heat. Add onion; saute until softened, 3 to 4 minutes. Add rice; stir to coat. (Can turn off heat and let stand several hours.)
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Add broth, cover, and bring to a simmer. Reduce heat to low and simmer, stirring occasionally, until stock is absorbed and rice is creamy and soft with a little “chew” at the center, about 12 minutes. Stir in cheese and pepper; add salt, if necessary. Serve hot.
Tips
Copyright 2005 USA WEEKEND and columnist Pam Anderson. All rights reserved.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe8 | |
| Calories275 | |
| % Daily Value * | |
| Total Fat 5g |
7% |
| Saturated Fat 3g |
13% |
| Cholesterol 12mg |
4% |
| Sodium 170mg |
7% |
| Total Carbohydrate 47g |
17% |
| Dietary Fiber 1g |
3% |
| Total Sugars 1g |
|
| Protein 8g |
16% |
| Vitamin C 1mg |
1% |
| Calcium 87mg |
7% |
| Iron 1mg |
3% |
| Potassium 26mg |
1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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