| 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 Converted by MC_Buster. Converted by MM_Buster v2.0l.
A Message from our Provider:
“Jesus: Gateway to the supernatural”