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Herbed Risotto

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Ingredients
  Canned low sodium chicken broth 3 Cup (48 tbs), undiluted
  Water 1 Cup (16 tbs)
  Vegetable cooking spray 1
  Sliced green onions 1⁄2 Cup (8 tbs)
  Garlic 2 Clove (10 gm), minced
  Arborio rice 1 Cup (16 tbs), uncooked
  Chablis/Dry white wine 3⁄4 Cup (12 tbs)
  Minced fresh oregano 2 Teaspoon
  Salt 1⁄4 Teaspoon
  Ground white pepper 1⁄8 Teaspoon
  Freshly grated parmesan cheese 2 Tablespoon
Directions

Combine broth and water in a saucepan; place over medium heat.
Cover and bring to a simmer; reduce heat to low, and keep warm.
Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot.
Add green onions and garlic; saute until tender.
Add rice and next 4 ingredients.
Reduce heat to medium, and cook, stirring constantly, 4 minutes or until most of wine is absorbed.
Add 1/2 cup simmering broth mixture to rice, stirring constantly until most of liquid is absorbed.
Add remaining broth, 1/2 cup at a time, cooking and stirring constantly until each 1/2 cup is absorbed, about 40 minutes.
Sprinkle with Parmesan cheese, and serve immediately

Recipe Summary

Cuisine: 
Italian
Course: 
Main Dish
Method: 
Stir Fried
Ingredient: 
Rice

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3.725
Average: 3.7 (2 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 961 Calories from Fat 130

% Daily Value*

Total Fat 15 g22.5%

Saturated Fat 6.7 g33.7%

Trans Fat 0 g

Cholesterol 26.4 mg8.8%

Sodium 1182.1 mg49.3%

Total Carbohydrates 163 g54.2%

Dietary Fiber 3.9 g15.4%

Sugars 16.8 g

Protein 29 g57.3%

Vitamin A 82.2% Vitamin C 79.4%

Calcium 45.9% Iron 25.9%

*Based on a 2000 Calorie diet

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Herbed Risotto Recipe