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Risotto Rice

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Ingredients
  Chicken stock cubes 2
  Water 1⁄2 Pint (275 Milliliter)
  Onion 1 Ounce (25 Grams)
  Mushrooms 1 Ounce (25 Grams)
  Long grain rice 4 Ounce (125 Grams)
  Saffron 1 Pinch
Directions

GETTING READY
1. Dice mushrooms and onion.
2. Preheat oven to 350° Fahrenheit.

MAKING
3. In a saucepan of water, crumble stock cubes; bring to a boil.
4. Into a casserole, put together onion, mushroom, rice, saffron and pour boiling hot stock on top; mix well.
5. Cover dish with foil or lid, and bake in preheated oven for 30-40 minutes.

SERVING
6. Plate hot Risotto Rice and serve immediately.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Rice
Interest: 
Everyday, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
40 Minutes
Ready In: 
45 Minutes
Servings: 
2

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Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 219 Calories from Fat 3

% Daily Value*

Total Fat 0.41 g0.63%

Saturated Fat 0.11 g0.53%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 932.3 mg38.8%

Total Carbohydrates 48 g16%

Dietary Fiber 0.4 g1.6%

Sugars 0.8 g

Protein 4 g8.8%

Vitamin A 0% Vitamin C 2.7%

Calcium 0.9% Iron 3.3%

*Based on a 2000 Calorie diet

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Risotto Rice Recipe