Yield: 1 servings
|2 tablespoons||Light olive oil|
|10||Spring onions; chopped|
|400 grams||Ferron rice|
|½ cup||White wine|
|900 millilitres||Vegetable stock; simmering|
|½ cup||Fresh dill|
|½ cup||Fresh parsley|
|½ cup||Fresh basil|
|½ cup||Fresh chives|
|2 tablespoons||Sour cream|
|3 tablespoons||Grated parmigiano cheese|
|Assorted fresh herb sprigs to garnish|
Heat the olive oil in Tamaras Risotto Pot* and add the spring onions, cook gently until the onions are softened. Add the rice and stir well to toast.
Add the wine and stir until the wine has been absorbed.
Begin adding the stock a ladle at a time, allowing each addition to be absorbed before adding the next ladle of stock, add all the herbs and continue stirring.
When all the stock has been added and absorbed, remove the pan from heat immediately.
Add the sour cream and grated parmigiano cheese.
Garnish with fresh herb sprigs and serve immediately.
Converted by MC_Buster.
Per serving: 833 Calories (kcal); 21g Total Fat; (24% calories from fat); 29g Protein; 117g Carbohydrate; 22mg Cholesterol; 6252mg Sodium Food Exchanges: 6½ Grain(Starch); 0 Lean Meat; 3 Vegetable; 0 Fruit; 5 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.