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Steps
1
Melt butter in 12-inch skillet or 4-quart Dutch oven over medium-high heat. Cook onion in butter, stirring frequently, until tender; reduce heat to medium.
2
Add wine to onion mixture in skillet; cook until liquid has evaporated. Stir in rice. Cook uncovered over medium heat about 5 minutes, stirring frequently, until edges of kernels are translucent.
3
Mix broth and water; pour 1/2 cup broth mixture over rice. Cook uncovered, stirring occasionally, until liquid is absorbed. Repeat with remaining broth mixture, 1/2 cup at a time, until rice is tender and creamy. Sprinkle with cheese, pepper and parsley.
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Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
Stir in a 10-ounce package of frozen green peas, cooked and drained, just before serving for a colorful side dish.
The secret to creamy risotto is adding broth 1/2 cup at a time and cooking with frequent stirring until all the liquid is absorbed before repeating with another 1/2 cup broth.
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Nutrition Facts
Serving Size:1 Serving
Calories
255
Calories from Fat
55
Total Fat
6 g
Saturated Fat
3 g
Cholesterol
15 mg
Sodium
450 mg
Potassium
180 mg
Total Carbohydrate
44 g
Dietary Fiber
1 g
Protein
7 g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
8%
8%
Iron
10%
10%
Exchanges:
2 Starch; 1 Fruit; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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