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Ingredients
- 1 ½ oz Parmesan cheese cubed (½ in.)
- 3 oz onion quartered
- 2 garlic cloves
- 1 oz extra virgin olive oil
- 1 ½ oz unsalted butter cold, cubed (½ in.), divided
- 10 oz risotto rice (e.g. Carnaroli, Arborio) with 14-15 minutes cooking time (see Tip)
- 2 oz dry white wine
- 25 oz water
-
1
stock cube beef or vegetable
or 1 heaping tsp stock paste beef or vegetable - ½ - 1 tsp salt to taste
- Nutrition
- per 1 portion
- Calories
- 454 kcal / 1900 kJ
- Protein
- 9 g
- Fat
- 19 g
- Carbohydrates
- 60 g
- Fibre
- 3 g
- Saturated Fat
- 8 g
- Sodium
- 679 mg
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