Directions:
- In a small saucepan bring broth and water to a simmer and keep at a bare simmer.
- In a heavy saucepan melt butter over moderately high heat and stir in rice and fennel seeds, stirring until coated with butter. Add vermouth and cook, stirring, until absorbed. Continue cooking and adding broth, 1/2 cup at a time, stirring constantly and letting each portion be absorbed before adding next. (After last broth addition rice should be al dente and creamy.)
- Remove pan from heat and stir in Boursin, chives, and salt and pepper to taste.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 303.49 Kcal (1271 kJ) | ||
| Calories from fat | 155.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.32g | 27% | |
|---|---|---|---|
| Cholesterol | 33.68mg | 11% | |
| Sodium | 907.01mg | 38% | |
| Potassium | 14.82mg | 0% | |
| Total Carbs | 24.08g | 8% | |
| Sugars | 0.06g | 0% | |
| Dietary Fiber | 1.18g | 5% | |
| Protein | 9.35g | 19% | |
| Vitamin C | 1.8mg | 3% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.1mg | 1% | |
| Calcium | 16.3mg | 2% | |
| Amount Per 100 g | |||
| Calories | 88.42 Kcal (370 kJ) | ||
| Calories from fat | 45.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.05g | 27% | |
|---|---|---|---|
| Cholesterol | 9.81mg | 11% | |
| Sodium | 264.24mg | 38% | |
| Potassium | 4.32mg | 0% | |
| Total Carbs | 7.01g | 8% | |
| Sugars | 0.02g | 0% | |
| Dietary Fiber | 0.34g | 5% | |
| Protein | 2.72g | 19% | |
| Vitamin C | 0.5mg | 3% | |
| Calcium | 4.8mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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