Recipe Details
Ingredients
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3 ¾cupschicken broth
-
1 ¼cupsArborio rice
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¼cupolive oil
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¼cupwhite wine
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4clovesgarlic, minced
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1teaspoondried onion flakes
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1teaspoonsalt
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¼teaspoonground black pepper
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⅔cupshredded Parmesan cheese
Cooking Directions
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Stir together broth, rice, olive oil, wine, garlic, onion flakes, salt, and black pepper in a slow cooker until well combined.
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Cover and cook on High until rice is tender and creamy, 2 to 2 1/2 hours.
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Stir in Parmesan cheese. Cook, uncovered, until cheese is melted, about 15 minutes.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe6 | |
Calories316 | |
% Daily Value * | |
Total Fat 12g |
15% |
Saturated Fat 3g |
15% |
Cholesterol 8mg |
3% |
Sodium 525mg |
23% |
Total Carbohydrate 42g |
15% |
Dietary Fiber 1g |
2% |
Total Sugars 1g |
|
Protein 7g |
14% |
Vitamin C 1mg |
1% |
Calcium 109mg |
8% |
Iron 2mg |
13% |
Potassium 72mg |
2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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