| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
|
1995 |
4 |
servings |
INGREDIENTS
| 4 |
cn |
Low-salt chicken broth; (10-1/2-ounce) |
| 1 |
tb |
Olive oil |
| 1/3 |
c |
Finely chopped onion |
| 1 1/2 |
c |
Uncooked Arborio rice or other |
|
|
; short-grain rice |
| 1/3 |
c |
Dry white wine |
| 1/2 |
ts |
Salt |
| 1/4 |
c |
Grated fresh Parmesan cheese; (1 ounce) |
INSTRUCTIONS
Bring broth to a simmer in a medium saucepan (do not boil). Keep
broth warm over low heat.
Heat oil in a large saucepan over medium-high heat. Add onion; saute 3
minutes. Add rice; cook 1 minute, stirring constantly. Add wine and
salt; cook 1 minute or until liquid is nearly absorbed, stirring
constantly. Add warm broth, 1/2 cup at a time, stirring constantly
until each portion of broth is absorbed before adding the next (about
20 minutes total). Remove from heat; stir in cheese. S: 4 servings
(serving size: 1 cup).
Nutritional Information: CALORIES 372 (18% from fat); PROTEIN 10.6g;
FAT 7.6g (sat 2.7g, mono 3.9g, poly 0.8g); CARB 64.1g; FIBER 1.3g;
CHOL 5mg; IRON 4.8mg; SODIUM 509mg; CALC 92mg
SOURCE: Cooking Light YEAR: 1995 ISSUE: October PAGE: 145
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