| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Italian | Italian5 | 4 | Servings |
INGREDIENTS
| 4 1/2 | c | Chicken broth or stock |
| 1/4 | c | Sun-dried tomatoes |
| marinated in olive | ||
| oil | ||
| 4 | T | Butter |
| Garlic cloves, minced | ||
| 1/4 | c | Parmesan cheese, grated |
| 1/4 | c | Shallot, minced |
| 1/4 | c | Parsley, fresh chopped |
| 1 1/2 | c | Arborio rice |
| Salt | ||
| 1/4 | c | White wine, dry |
| Pepper | ||
| 1 | Fat, 0 Other Carbohydrates |
INSTRUCTIONS
Heat the broth and maintain at a simmer. In another saucepan, melt 2 Tbl of the butter. Add the garlic and shallots and sautéuntil limp, about 2 minutes. Add the rice and stir to coat with the butter. Add the wine and cook, stirring occasionally, until the wine is absorbed. Add 1/4 cup of the broth and cook over medium heat until the broth is absorbed. Continue to cook and add 1/4 cup of the broth at a time, stirring occasionally, until all the broth has been absorbed. When the broth is all absorbed, stir in the remaining 2 Tbl butter. Then stir in the tomatoes, cheese, and parsley. Season with salt and pepper. Serve at once. Another recipe by Andrea Chesman; author of Sun-Dried Tomatoes! Per serving: 400 Calories (kcal); 13g Total Fat; (30% calories from fat); 8g Protein; 59g Carbohydrate; 35mg Cholesterol; 290mg Sodium Food Exchanges: 3 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Converted by MM_Buster v2.0n.
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Nutrition (calculated from recipe ingredients)
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Calories: 532
Calories From Fat: 242
Total Fat: 27g
Cholesterol: 36mg
Sodium: 257.6mg
Potassium: 197.3mg
Carbohydrates: 60.4g
Fiber: <1g
Sugar: 1.5g
Protein: 8.5g