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Ingredients
US|METRIC
4 SERVINGS
- 1 1/2 cups arborio rice
- 5 cups vegetable broth (or water and vegetable bouillon cubes, 1 cube per cup of water)
- 1/4 cup dry white wine
- 1 onion (medium, chopped)
- 2 medium carrots (skinned and chopped)
- 1 Tbsp. margarine
- 1 Tbsp. olive oil
- 1/4 cup Parmesan cheese
- 2 Tbsp. sharp cheddar cheese
- 2 Tbsp. mozzarella cheese
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Directions
- In a large saucepan or pot, melt the margarine over medium-high heat. Add the olive oil. Add chopped carrots and onion, and cook until carrots are tender and onion is translucent, about 5 to 7 minutes.
- Meanwhile, heat the vegetable broth in a large pot. It should be just below boiling or at a rolling boil when added to the rice.
- Add arborio rice to the pot.
NutritionView More
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420Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories420Calories from Fat100 |
| % DAILY VALUE |
| Total Fat11g17% |
| Saturated Fat3g15% |
| Trans Fat0.5g |
| Cholesterol10mg3% |
| Sodium1370mg57% |
| Potassium220mg6% |
| Protein10g |
| Calories from Fat100 |
| % DAILY VALUE |
| Total Carbohydrate68g23% |
| Dietary Fiber4g16% |
| Sugars6g |
| Vitamin A120% |
| Vitamin C6% |
| Calcium15% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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