Directions:
- Melt butter in heavy large saucepan over medium heat.
- Add shallots and garlic. Saute until shallots are tender, about 5 minutes. Add orzo; saute 5 minutes.
- Mix in 6 cups of boiling water and salt. Simmer uncovered until orzo is tender, liquid is absorbed, and risotto is creamy, stirring often, about 18 minutes.
- Remove from heat. Mix in thyume and lemon peel, then parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 155.76 Kcal (652 kJ) | ||
| Calories from fat | 109.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.22g | 19% | |
|---|---|---|---|
| Cholesterol | 25.86mg | 9% | |
| Sodium | 446.06mg | 19% | |
| Potassium | 108.48mg | 2% | |
| Total Carbs | 10.29g | 3% | |
| Sugars | 2.45g | 10% | |
| Dietary Fiber | 1.29g | 5% | |
| Protein | 2.5g | 5% | |
| Vitamin C | 6.9mg | 12% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 0.4mg | 2% | |
| Calcium | 34mg | 3% | |
| Amount Per 100 g | |||
| Calories | 58.06 Kcal (243 kJ) | ||
| Calories from fat | 41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.56g | 19% | |
|---|---|---|---|
| Cholesterol | 9.64mg | 9% | |
| Sodium | 166.28mg | 19% | |
| Potassium | 40.44mg | 2% | |
| Total Carbs | 3.84g | 3% | |
| Sugars | 0.91g | 10% | |
| Dietary Fiber | 0.48g | 5% | |
| Protein | 0.93g | 5% | |
| Vitamin C | 2.6mg | 12% | |
| Iron | 0.2mg | 2% | |
| Calcium | 12.7mg | 3% | |
* 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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