Directions:
- Heat butter in heavy 2-quart saucepan. Cook onion and garlic over medium heat until soft.
- While onion and garlic are cooking, heat chicken stock and keep it warm on the burner.
- Add rice to onion/garlic mixture and stir constantly until rice becomes opaque and glistens slightly.
- Add 1/2 cup chicken stock in increments, letting the rice absorb the stock before adding more. Stir often.
- Add lemon juice and cook until absorbed.
- If rice begins to look to dry you can always continue to add a little chicken stock until you have the consistency you like.
- The rice should cook for 25 to 30 minutes.
- Add Asiago and stir in salt and pepper to tast.
- Enjoy!!!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 306.46 Kcal (1283 kJ) | ||
| Calories from fat | 78.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.67g | 13% | |
|---|---|---|---|
| Cholesterol | 22.19mg | 7% | |
| Sodium | 467.41mg | 19% | |
| Potassium | 226.45mg | 5% | |
| Total Carbs | 40.67g | 14% | |
| Sugars | 4.62g | 18% | |
| Dietary Fiber | 0.73g | 3% | |
| Protein | 13.15g | 26% | |
| Vitamin C | 13.1mg | 22% | |
| Calcium | 186.2mg | 19% | |
| Amount Per 100 g | |||
| Calories | 118.92 Kcal (498 kJ) | ||
| Calories from fat | 30.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.36g | 13% | |
|---|---|---|---|
| Cholesterol | 8.61mg | 7% | |
| Sodium | 181.38mg | 19% | |
| Potassium | 87.88mg | 5% | |
| Total Carbs | 15.78g | 14% | |
| Sugars | 1.79g | 18% | |
| Dietary Fiber | 0.28g | 3% | |
| Protein | 5.1g | 26% | |
| Vitamin C | 5.1mg | 22% | |
| Calcium | 72.3mg | 19% | |
* 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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