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Add a photoServings: 8
Ingredients
- 1 Tbsp. Extra virgin olive oil
- 1 c. Minced onions
- Â Â Salt to taste
- Â Â Freshly-grnd white pepper to taste
- 6 c. Chicken stock
- 2 tsp Minced garlic
- 1 lb Arborio rice
- 1 Tbsp. Butter
- 1/4 c. Heavy cream
- 1/4 c. Grated Parmigiano-Reggiano cheese
- 1/4 c. Grated Romano cheese
- 1/4 c. Grated Asigo cheese
- 2 Tbsp. Minced chives
Directions
- In a large saute/fry pan, over medium heat, add in the extra virgin olive oil. When the oil is warm, add in the onion and season with salt and pepper. Saute/fry for 3 min, or possibly till the onions are slightly soft. Add in the stock and garlic. Bring the liquid to a boil and reduce to a simmer. Cook for 6 min. Add in the rice and simmer for 18 min, stirring constantly, or possibly till the mix is creamy and bubbly. Add in the butter, cream, cheese and chives. Reseason with salt and pepper. Simmer for 2 min and serve immediately.
- This recipe yields 8 to 10 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 272g | |
| Recipe makes 8 servings | |
| Calories 314 | |
| Calories from Fat 74 | 24% |
| Total Fat 8.45g | 11% |
| Saturated Fat 4.31g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 21mg | 7% |
| Sodium 410mg | 17% |
| Potassium 253mg | 7% |
| Total Carbs 48.43g | 13% |
| Dietary Fiber 1.8g | 6% |
| Sugars 0.95g | 1% |
| Protein 9.55g | 15% |
