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Tangerine Risotto Recipe
|Uncooked regular rice||1 Cup (16 tbs)|
|Butter/Margarine||4 Tablespoon (1/2 Stick)|
|Seedless orange||1 Medium|
|Onion||1 Large, chopped|
|Frozen concentrated tangerine juice||1⁄3 Cup (5.33 tbs), thawed|
|Canned water chestnuts||5 Ounce, drained and sliced (1 Can)|
Calories 714 Calories from Fat 217
% Daily Value*
Total Fat 25 g38.1%
Saturated Fat 15.5 g77.5%
Trans Fat 0 g
Cholesterol 64.5 mg
Sodium 520.5 mg21.7%
Total Carbohydrates 113 g37.6%
Dietary Fiber 7.7 g30.7%
Sugars 21.5 g
Protein 12 g23.7%
Vitamin A 21.2% Vitamin C 109.9%
Calcium 13.2% Iron 17.9%
*Based on a 2000 Calorie diet
1.In a large saucepan, prepare rice by following the instructions on package.
2.Add 2 tablespoons of butter or margarine and keep the rice warm.
4.Hold the orange on the bowl and divide in two sections.
5.In a medium size frying pan, heat 2 tablespoons of butter or margarine.
6.Add onions and cook until tender.
7.Put orange and the juice obtained at the time of sectioning.
8.Add concentrated tangerine juice, water chestnut, sugar and salt to the pan and allow the mixture to boil.
9.Once done, drizzle the mixture on rice and mix gently.