Directions:
- Heat olive oil in a heavy skillet, and sauté onion and shallots for about 6 minutes or until golden. Add rice, and stir to coat 1 minute more. Add wine; stir well. Add edamame, hot chicken stock, and salt. Cook until nearly all liquid is absorbed, stirring constantly. Add 5 1/2 cups broth (1/2 cup at a time), stirring constantly until each portion is absorbed before adding the next. (Rice should be creamy but al dente.) Remove from heat, add butter and 1/3 cup freshly grated Parmesan cheese; stir well. Season with freshly ground pepper. Top each serving with more cheese and a drizzle of balsamic vinegar.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2844.77 Kcal (11910 kJ) | ||
| Calories from fat | 722.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 80.22g | 123% | |
|---|---|---|---|
| Cholesterol | 63.17mg | 21% | |
| Sodium | 6293.02mg | 262% | |
| Potassium | 2846.36mg | 61% | |
| Total Carbs | 375.19g | 125% | |
| Sugars | 16.63g | 67% | |
| Dietary Fiber | 20.33g | 81% | |
| Protein | 102.05g | 204% | |
| Vitamin C | 36.4mg | 61% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 5.3mg | 29% | |
| Calcium | 972.7mg | 97% | |
| Amount Per 100 g | |||
| Calories | 111.7 Kcal (468 kJ) | ||
| Calories from fat | 28.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.15g | 123% | |
|---|---|---|---|
| Cholesterol | 2.48mg | 21% | |
| Sodium | 247.09mg | 262% | |
| Potassium | 111.76mg | 61% | |
| Total Carbs | 14.73g | 125% | |
| Sugars | 0.65g | 67% | |
| Dietary Fiber | 0.8g | 81% | |
| Protein | 4.01g | 204% | |
| Vitamin C | 1.4mg | 61% | |
| Iron | 0.2mg | 29% | |
| Calcium | 38.2mg | 97% | |
* 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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