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Risotto With Fresh Herbs

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CATEGORY CUISINE TAG YIELD
Vegetables, Dairy Tamara4 1 Servings

INGREDIENTS

2 T Light olive oil
10 Spring onions, chopped
400 g Ferron rice
1/2 c White wine
900 Vegetable stock, simmering
1/2 c Fresh dill
1/2 c Fresh parsley
1/2 c Fresh basil
1/2 c Fresh chives
2 T Sour cream
3 T Grated parmigiano cheese
Assorted fresh herb sprigs
to garnish

INSTRUCTIONS

Heat the olive oil in Tamaras Risotto Pot* and add the spring onions,
cook gently until the onions are softened. Add the rice and stir well
to toast. Add the wine and stir until the wine has been absorbed.
Begin adding the stock a ladle at a time, allowing each addition to be
absorbed before adding the next ladle of stock, add all the herbs and
continue stirring.  When all the stock has been added and absorbed,
remove the pan from  heat immediately.  Add the sour cream and grated
parmigiano cheese.  Garnish with fresh herb sprigs and serve
immediately.  Converted by MC_Buster.  Per serving: 833 Calories
(kcal); 21g Total Fat; (24% calories from  fat); 29g Protein; 117g
Carbohydrate; 22mg Cholesterol; 6252mg Sodium  Food Exchanges: 6 1/2
Grain(Starch); 0 Lean Meat; 3 Vegetable; 0  Fruit; 5 Fat; 0 Other
Carbohydrates  Converted by MM_Buster v2.0n.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 543
Calories From Fat: 93
Total Fat: 10.7g
Cholesterol: 41.9mg
Sodium: 1866.1mg
Potassium: 2208.9mg
Carbohydrates: 74g
Fiber: 25.2g
Sugar: 12g
Protein: 32.1g


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