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Ripe Olive Risotto Recipe
|Chicken broth||2 Cup (32 tbs)|
|Long grain rice||1 Cup (16 tbs)|
|Onion||1 Cup (16 tbs), finely chopped|
|Celery||1⁄3 Cup (5.33 tbs), chopped|
|Butter||1⁄4 Cup (4 tbs)|
|Ripe olives||1⁄2 Cup (8 tbs), chopped|
|Canned sliced mushrooms||4 Ounce, drained (1 Can)|
|Sliced pimento||2 Ounce, drained (1 Jar)|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 1432 Calories from Fat 571
% Daily Value*
Total Fat 65 g100.8%
Saturated Fat 35.9 g179.7%
Trans Fat 0 g
Cholesterol 148.4 mg
Sodium 4613.3 mg192.2%
Total Carbohydrates 178 g59.2%
Dietary Fiber 6.8 g27.1%
Sugars 11.5 g
Protein 30 g60.3%
Vitamin A 49.3% Vitamin C 63.2%
Calcium 51.9% Iron 31.5%
*Based on a 2000 Calorie diet
Microwave at high (10) 15 to 20 minutes until liquid is absorbed, stirring after 10 minutes.
Add olives, mushrooms, pimento and cheese; mix well.
Microwave at high (10) 1 to 3 minutes.
Stir before serving.