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    You are in: Home / Recipes / Risotto with Garlic and Parmesan Recipe
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    Risotto with Garlic and Parmesan

    Average Rating:

    4 Total Reviews

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    • on October 14, 2002

      What a simple but flavorful way to make rice. The rice was creamy with a lovely garlic flavor and smelled wonderful. I think I might try to reduce the olive oil by 1 Tablespoon next time just to reduce the fat content of the finished product. I did find that I had to add water on several occasions, despite having reduced my stove temperature, in order for the rice to finish cooking. Thank you for posting your recipe!

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    • on February 13, 2010

      This risotto tasted pretty good, but wasn't as creamy as I expected. Unfortunately, my kids didn't like it at all and I thought this would be right up their alley. I used about a tablespoon and a half of butter instead of the olive oil and I ended up having to add more water a couple of times since it seemed to take longer to cook. And this was after reducing the heat quite a bit. But the instructions were well written and easy to follow.

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    • on April 25, 2004

      Delicious creamy risotto! This was my first time to make risotto at home and it turned out great! Your directions were well written and easy to follow and I wouldn't change a thing! Thanks!!!

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    • on October 31, 2002

      Made this recipe last night, my husband and I think it's a great rice dish. Love the garlic! I'll be making this often. Thanks for the recipe.

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    Nutritional Facts for Risotto with Garlic and Parmesan

    Serving Size: 1 (180 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 343.8
    Calories from Fat 106
    Total Fat 11.7 g
    Saturated Fat 2.1 g
    Cholesterol 2.2 mg
    Sodium 70.2 mg
    Total Carbohydrate 51.5 g
    Dietary Fiber 1.8 g
    Sugars 0.1 g
    Protein 7.2 g

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