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Ripe Olive Risotto

Microwave.Lady's picture
Ingredients
  Chicken broth 2 Cup (32 tbs)
  Long grain rice 1 Cup (16 tbs)
  Onion 1 Cup (16 tbs), finely chopped
  Celery 1⁄3 Cup (5.33 tbs), chopped
  Butter 1⁄4 Cup (4 tbs)
  Salt 1 Teaspoon
  Pepper 1⁄4 Teaspoon
  Ripe olives 1⁄2 Cup (8 tbs), chopped
  Canned sliced mushrooms 4 Ounce, drained (1 Can)
  Sliced pimento 2 Ounce, drained (1 Jar)
  Grated parmesan cheese 1⁄4 Cup (4 tbs)
Directions

In 2-quart casserole combine broth, rice, onion, celery, butter, salt and pepper.
Cover.
Microwave at high (10) 15 to 20 minutes until liquid is absorbed, stirring after 10 minutes.
Add olives, mushrooms, pimento and cheese; mix well.
Microwave at high (10) 1 to 3 minutes.
Stir before serving.

Recipe Summary

Cuisine: 
Italian
Course: 
Main Dish
Method: 
Microwaving
Ingredient: 
Rice
Interest: 
Everyday

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4.2875
Average: 4.3 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1432 Calories from Fat 571

% Daily Value*

Total Fat 65 g100.8%

Saturated Fat 35.9 g179.7%

Trans Fat 0 g

Cholesterol 148.4 mg49.5%

Sodium 4613.3 mg192.2%

Total Carbohydrates 178 g59.2%

Dietary Fiber 6.8 g27.1%

Sugars 11.5 g

Protein 30 g60.3%

Vitamin A 49.3% Vitamin C 63.2%

Calcium 51.9% Iron 31.5%

*Based on a 2000 Calorie diet

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Ripe Olive Risotto Recipe