Directions:
- Bring stock to simmer in small saucepan;reduce heat to low.
- Melt 4 tablespoons butter in medium saucepan over medium heat.
- Add onion and saute until pale yellow, about 5 minutes.
- Add rice and mix to coat with butter.
- Add wine and stir until wine is evaporated, about 6 minutes.
- Add enough hot stock to cover, about 3 cups;reduce heat to low and stir until stock has been absorbed.
- Continue cooking 10 minutes, stirring and adding 1/2 cup stock at a time, making sure stock is absorbed before next addition.
- Add carrots and continue stirring and adding stock until ice is tender but still firm to bite, about 10 minutes.
- Remove from heat;stir in remaining 1 tablespoon butter, 1/2 cup Parmesan cheese, nutmeg, salt and pepper.
- Serve with additional cheese.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 447.7 Kcal (1874 kJ) | ||
| Calories from fat | 102.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.4g | 18% | |
|---|---|---|---|
| Cholesterol | 29.53mg | 10% | |
| Sodium | 373.14mg | 16% | |
| Potassium | 290.23mg | 6% | |
| Total Carbs | 62.06g | 21% | |
| Sugars | 5.25g | 21% | |
| Dietary Fiber | 1.64g | 7% | |
| Protein | 12.94g | 26% | |
| Vitamin C | 2.2mg | 4% | |
| Vitamin A | 0.3mg | 10% | |
| Iron | 0.1mg | 0% | |
| Calcium | 89.1mg | 9% | |
| Amount Per 100 g | |||
| Calories | 140.86 Kcal (590 kJ) | ||
| Calories from fat | 32.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.59g | 18% | |
|---|---|---|---|
| Cholesterol | 9.29mg | 10% | |
| Sodium | 117.4mg | 16% | |
| Potassium | 91.31mg | 6% | |
| Total Carbs | 19.53g | 21% | |
| Sugars | 1.65g | 21% | |
| Dietary Fiber | 0.52g | 7% | |
| Protein | 4.07g | 26% | |
| Vitamin C | 0.7mg | 4% | |
| Vitamin A | 0.1mg | 10% | |
| Calcium | 28mg | 9% | |
* 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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