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Ингредиенты
- 1 Tbsp. extra virgin olive oil
- 1 c. minced onions Salt to taste Freshly-grnd white pepper to taste Freshly-grnd black pepper to taste
- 6 c. water
- 1 tsp minced garlic
- 1 lb Arborio rice - (2 c.)
- 1/2 lb assorted baby tomatoes, such as cherry, current, and teardrop stemmed, halved
- 1 Tbsp. butter
- 1/4 c. heavy cream
- 1/2 c. freshly-grated Parmigiano-Reggiano cheese
- 3 Tbsp. minced green onions, green part only
Инструкции
- In a large saute/fry pan, over medium heat, heat the oil. Add in the onions. Season with salt and pepper, and cook, stirring. Saute/fry till the onions are slightly soft, about 3 min.
- Add in the water and garlic. Bring the mix to a boil, reduce the heat to medium, and simmer for about 6 min.
- Add in the rice and simmer for 10 min, stirring constantly. Add in the tomatoes and continue to simmer, stirring constantly, till the mix is creamy and bubbly, about 8 min.
- Stir in the butter, cream, cheese and green onions. Simmer for 2 min, stirring constantly.
- Remove from the heat. Spoon the risotto into serving bowls or possibly plates and serve.
- This recipe yields 6 to 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 399g | |
| Recipe makes 6 servings | |
| Calories 464 | |
| Calories from Fat 65 | 14% |
| Total Fat 7.42g | 9% |
| Saturated Fat 3.05g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 12mg | 4% |
| Sodium 597mg | 25% |
| Potassium 1913mg | 55% |
| Total Carbs 87.39g | 23% |
| Dietary Fiber 12.4g | 41% |
| Sugars 15.23g | 10% |
| Protein 10.35g | 17% |
