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Risotto Napoletana Recipe
|Olive oil||2 Tablespoon|
|Onion||200 Gram, chopped|
|Arborio rice||1 1⁄2 Cup (24 tbs)|
|Canned tomatoes||425 Gram (1 Can)|
|Water||750 Milliliter (3 Cups)|
|Salami slices||100 Gram, chopped|
|Sun dried tomatoes||1⁄4 Cup (4 tbs)|
|Seeded black olives||60 Gram, sliced (1/4 Cup)|
|Parmesan cheese||40 Gram, grated (1/4 Cup)|
Serving size: Complete recipe
Calories 1769 Calories from Fat 551
% Daily Value*
Total Fat 63 g97.3%
Saturated Fat 15.3 g76.5%
Trans Fat 0 g
Cholesterol 48.6 mg
Sodium 2596.7 mg108.2%
Total Carbohydrates 274 g91.2%
Dietary Fiber 13.1 g52.5%
Sugars 31 g
Protein 35 g70.8%
Vitamin A 65% Vitamin C 98.7%
Calcium 67.9% Iron 42.6%
*Based on a 2000 Calorie diet
Add rice; stir about 2 minutes or until rice is coated with oil.
Add undrained crushed canned tomatoes and water.
Bring to boil; simmer, covered, 15 minutes, stirring once midway during cooking time.
Remove from heat; stand, covered, 10 minutes.
Stir in all remaining ingredients just before serving.