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- 1 ½ oz Parmesan cheese, cubed (½ in.)
- 3 oz onion, quartered
- 2 garlic cloves
- 1 oz extra virgin olive oil
- 1 ½ oz unsalted butter, cold, cubed (½ in.), divided
- 10 oz risotto rice (e.g. Carnaroli, Arborio) with 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
- 1900 kJ / 454 kcal
- 9 g
- 60 g
- 19 g
- Saturated fat
- 8 g
- 3 g
- 679 mg