Directions:
- Bring stock to boil. Reduce heat and keep warm. Heat oil in heavy large saucepan over medium high heat. Add onion and saute until translucent, about 5 minutes. Add 1 chili, garlic, cumin and cinnamon and stir 1 minute. Add rice and stir until coated with onion mixture. Add wine and stir until almost all liquid evaporates. Add 1 cup stock and stir until almost all liquid evaporates. Continue adding stock and stirring until rice is tender but still firm to bite and mixture is creamy, about 20 minutes. Remove from heat. Add 1/4 cup cheese and stir until melted. Spoon risotto into bowls. Top with remaining chili and cheese.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 971.64 Kcal (4068 kJ) | ||
| Calories from fat | 140.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.63g | 24% | |
|---|---|---|---|
| Cholesterol | 25.9mg | 9% | |
| Sodium | 810.15mg | 34% | |
| Potassium | 222.03mg | 5% | |
| Total Carbs | 158.98g | 53% | |
| Sugars | 4.15g | 17% | |
| Dietary Fiber | 2.7g | 11% | |
| Protein | 25.24g | 50% | |
| Vitamin C | 1.6mg | 3% | |
| Iron | 0.3mg | 2% | |
| Calcium | 229.2mg | 23% | |
| Amount Per 100 g | |||
| Calories | 219.91 Kcal (921 kJ) | ||
| Calories from fat | 31.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.54g | 24% | |
|---|---|---|---|
| Cholesterol | 5.86mg | 9% | |
| Sodium | 183.36mg | 34% | |
| Potassium | 50.25mg | 5% | |
| Total Carbs | 35.98g | 53% | |
| Sugars | 0.94g | 17% | |
| Dietary Fiber | 0.61g | 11% | |
| Protein | 5.71g | 50% | |
| Vitamin C | 0.4mg | 3% | |
| Iron | 0.1mg | 2% | |
| Calcium | 51.9mg | 23% | |
* 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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