Directions:
- In a large saucepan, heat broth and keep warm. In a large skillet, saute onion in oil and butter until tender. Add rice; cook and stir for 2-3 minutes or until lightly browned. Stir in 1 cup warm broth. Cook and stir until all of the liquid is absorbed.
- Add remaining broth, 1/2 cup at a time, stirring constantly. Allow the liquid to be absorbed between additions. Cook until risotto is creamy and rice is almost tender (total cooking time will be about 20 minutes).
- Add the tomatoes, corn, feta cheese, herbs, salt and pepper; heat through. Sprinkle with Parmesan cheese. Serve immediately. Yield: 12 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 308.96 Kcal (1294 kJ) | ||
| Calories from fat | 91.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.15g | 16% | |
|---|---|---|---|
| Cholesterol | 22.3mg | 7% | |
| Sodium | 658.8mg | 27% | |
| Potassium | 280.79mg | 6% | |
| Total Carbs | 41.77g | 14% | |
| Sugars | 5.4g | 22% | |
| Dietary Fiber | 1.44g | 6% | |
| Protein | 8.55g | 17% | |
| Vitamin C | 7.5mg | 13% | |
| Iron | 0.9mg | 5% | |
| Calcium | 71.1mg | 7% | |
| Amount Per 100 g | |||
| Calories | 118.38 Kcal (496 kJ) | ||
| Calories from fat | 35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.89g | 16% | |
|---|---|---|---|
| Cholesterol | 8.55mg | 7% | |
| Sodium | 252.42mg | 27% | |
| Potassium | 107.58mg | 6% | |
| Total Carbs | 16g | 14% | |
| Sugars | 2.07g | 22% | |
| Dietary Fiber | 0.55g | 6% | |
| Protein | 3.28g | 17% | |
| Vitamin C | 2.9mg | 13% | |
| Iron | 0.3mg | 5% | |
| Calcium | 27.3mg | 7% | |
* 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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