Risotto Bianco Recipe

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Ingredients:

Serving

25 g butter
1 tbsp olive oil
1 onion, finely chopped
325 g risotto rice
150 ml dry white wine
900 ml hot vegetable stock
25 g parmesan cheese or 25 g castelli cheese, shaved

Directions:

Heat butter in a wide shallow saucepan. Cook onion until soft and golden. Add rice and stir for 2 - 3 minutes.
Pour in wine and increase heat, stirring until wine has been absorbed. drink remainder of bottle while stirring.
Add one third of the hot stock and cook until it has been absorbed, keep remaining stock hot.
Repeat until all stock is gone, make sure your stir constantly. The risotto should be wet and creamy.
Serve topped with the cheese.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	450.76 Kcal (1887 kJ)
Calories from fat	99 Kcal
		% Daily Value*
Total Fat	11g	17%
Cholesterol	17.69mg	6%
Sodium	415.88mg	17%
Potassium	73.85mg	2%
Total Carbs	64.6g	22%
Sugars	6.29g	25%
Dietary Fiber	1.36g	5%
Protein	8.28g	17%
Vitamin C	2.9mg	5%
Vitamin A	0.1mg	2%
Iron	3.9mg	21%
Calcium	104.2mg	10%

Amount Per 100 g
Calories	116.36 Kcal (487 kJ)
Calories from fat	25.56 Kcal
		% Daily Value*
Total Fat	2.84g	17%
Cholesterol	4.57mg	6%
Sodium	107.36mg	17%
Potassium	19.06mg	2%
Total Carbs	16.68g	22%
Sugars	1.62g	25%
Dietary Fiber	0.35g	5%
Protein	2.14g	17%
Vitamin C	0.7mg	5%
Iron	1mg	21%
Calcium	26.9mg	10%

* 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.

Tastes

salty
savory
bitter
sweet

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