11
360
40

Ingredients

  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 cup arborio rice
  • 2 garlic cloves (minced)
  • 1 shallot (minced)
  • 2 tablespoons fresh flat leaf parsley (chopped)
  • 3 cups chicken stock (– heated, I used Wolfgang Puck)
  • 4 tablespoons fresh parmesan cheese
  • salt
  • pepper
  • 1 dash cayenne pepper

Directions

  1. Melt butter and olive oil in large skillet; add garlic and shallots. Sauté for a moment; add rice. Stir to combine.
  2. Add heated chicken stock, ¼ - ½ cup at a time. Stir after each addition, and cook until liquid is completely evaporated before adding more liquid.
  3. When adding the last of the chicken stock, add the parsley and the cheese. Cook until liquid is completely evaporated.
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NutritionView more

360Calories
Sodium24%DV570mg
Fat15%DV10g
Protein25%DV13g
Carbs18%DV54g
Fiber8%DV2g

PER SERVING *

Calories360Calories from Fat90
% DAILY VALUE*
Total Fat10g15%
Saturated Fat3.5g18%
Trans Fat
Cholesterol20mg7%
Sodium570mg24%
Potassium380mg11%
Protein13g25%
Calories from Fat90
% DAILY VALUE*
Total Carbohydrate54g18%
Dietary Fiber2g8%
Sugars4g8%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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