Recipe Details

Pistachio Parmesan Risotto

  • Servings: 4
  • Ready In 40 minutes
  • 2 tablespoons extra virgin olive oil
  • 1 shallot; minced
  • 1 cup arborio or carnaroli rice
  • 1/2 cup white wine
  • 8-12 cups chicken stock; warmed
  • 1/2 cup roughly chopped pistachios
  • 1/2 cup grated Parmesan cheese
  • salt and pepper; to taste
  • half and half; if desired
Instructions are at http://cookingwithmichele.com/2011/09/trial-and-error-in-food-photography-and-pistachio-parmesan-risotto/

Nutritional Facts

  • Serving Size 1 (80g)
    Servings Per Recipe: 4
  • Amount Per Serving
  • Calories 267
    Calories From Fat 48
  • % Daily Value
  • Total Fat 5g
    7%
  • Saturated Fat 2g
    8%
  • Trans Fat 0g
  • Cholesterol 6g
    2%
  • Sodium 116g
    4%
  • Total Carbohydrate 46g
    14%
  • Dietary Fiber 2g
    6%
  • Sugars 44g
  • Protein 6g
    9%