Use Parmigiano-Reggiano or Grana Padano cheese in this creamy rice dish and sprinkle extra cheese on top if you like. The recipe makes six appetizer or side-dish servings, or two main-course servings.
- Portion size 6 servings
Ingredients
Method
In saucepan, bring chicken stock to boil; reduce heat and keep warm.
Meanwhile, in large deep skillet, heat oil over medium heat; cook onion and garlic, stirring occasionally, until softened, about 5 minutes. Add rice; cook, stirring, for 5 minutes.
Adding 1/2 cup (125 mL) of the stock at a time and stirring in Tomato Herb Seasoning (see recipe link in ingredients above) after 4 additions, simmer briskly, stirring constantly, just until each addition is absorbed and rice is tender but firm. Stir in cheese and butter.
Nutritional facts <b>Per serving:</b> about
- Sodium 594 mg
- Protein 7 g
- Calories 234.0
- Total fat 9 g
- Cholesterol 12 mg
- Saturated fat 3 g
- Total carbohydrate 31 g
%RDI
- Iron 4.0
- Folate 4.0
- Calcium 12.0
- Vitamin A 4.0
- Vitamin C 3.0
