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Risotto with Parmesan Cheese
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- 1 ½ oz Parmesan cheese, cubed (1 in.)
- 1 shallot (approx. 1 oz)
- 1 ½ oz unsalted butter, divided
- ½ oz extra virgin olive oil
- 10 oz risotto rice (e.g. Carnaroli, Arborio), 14-15 minutes cooking time (see Tip)
- 2 oz dry white wine
- 25 oz water
stock cube, beef or vegetable
or 1 heaping tsp stock paste, beef or vegetable, homemade
- ½ - 1 tsp salt, to taste
- per 1 portion
- 1788.8 kJ / 427.5 kcal
- 9 g
- 59.5 g
- 15.4 g
- Saturated Fat
- 7.9 g
- 0.5 g
- 597.4 mg
Parmesan Risotto (TM6)
Parmesan Risotto (TM6 Metric)
Risotto with Parmesan Cheese (TM5/TM6 Metric)