Directions:
- Heat a medium skillet over medium high heat. Add extra-virgin olive oil and garlic and onion and saute, stirring constantly 2 to 3 minutes then add rice and season with a little salt and pepper. Cook another minute or so then add wine and let it completely absorb, 30 seconds. Add about 1 cup chicken stock and stir. Reduce heat a bit to medium. Stir often and continue adding a half cup of liquid each time liquid becomes completely absorbed. Cook 22 minutes, using as much stock as is necessary to result in creamy-consistency rice with a bite to it.
- When rice is cooked to desired consistency, remove from heat and stir in cheese, parsley and peas and stir to combine and to heat peas through.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 532.86 Kcal (2231 kJ) | ||
| Calories from fat | 145.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.19g | 25% | |
|---|---|---|---|
| Cholesterol | 24.77mg | 8% | |
| Sodium | 483.34mg | 20% | |
| Potassium | 312.01mg | 7% | |
| Total Carbs | 69.23g | 23% | |
| Sugars | 20.82g | 83% | |
| Dietary Fiber | 1.51g | 6% | |
| Protein | 18.56g | 37% | |
| Vitamin C | 4.5mg | 7% | |
| Iron | 0.1mg | 1% | |
| Calcium | 67.8mg | 7% | |
| Amount Per 100 g | |||
| Calories | 122.61 Kcal (513 kJ) | ||
| Calories from fat | 33.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.72g | 25% | |
|---|---|---|---|
| Cholesterol | 5.7mg | 8% | |
| Sodium | 111.22mg | 20% | |
| Potassium | 71.79mg | 7% | |
| Total Carbs | 15.93g | 23% | |
| Sugars | 4.79g | 83% | |
| Dietary Fiber | 0.35g | 6% | |
| Protein | 4.27g | 37% | |
| Vitamin C | 1mg | 7% | |
| Calcium | 15.6mg | 7% | |
* 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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