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Toasted Pecan Risotto
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Toasted Pecan Risotto

35 Min(s)
10 Min(s) Prep
25 Min(s) Cook
Healthy Living
What You Need
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12 servings
Original recipe yields 12 servings
1 Tbsp. olive oil
1 pkg. (16 oz.) Arborio rice
1 medium onion, chopped
2 cloves garlic, minced
1 qt. (4 cups) vegetable or chicken broth, divided
1 cup PLANTERS Pecan Pieces, toasted
1/2 cup POLLY-O Shredded Parmesan Cheese
1/4 cup chopped fresh parsley
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Let's Make It
1
Heat oil in large skillet. Add rice, onion and garlic. Cook until onion is tender, stirring frequently.
2
Add 1 cup of the broth; cook until all of liquid is absorbed, stirring constantly. Repeat with remaining broth, adding 1 cup of broth at a time and cooking until all of the broth is added, liquid is absorbed and rice is just tender.
3
Add remaining ingredients; mix well. Serve immediately.
Kitchen Tips
Tip 1
How to Toast Nuts
Toasting nuts adds crunch and intensifies their flavor. To toast nuts in the oven, spread nuts in single layer in shallow baking pan. Bake at 350°F for 8 to 10 min. or until golden brown, stirring occasionally. To toast nuts on the stovetop, place nuts in ungreased skillet. Cook on medium heat until golden brown, stirring frequently. To toast nuts in the microwave, place up to 1 cup of nuts in a microwaveable shallow dish. Microwave on HIGH until fragrant and crisp, stirring every 30 sec.
Nutrition
Calories
230
Calories From Fat
0
% Daily Value*
Total Fat 10g
13%
Saturated Fat 1.5g
8%
Trans Fat 0g
Cholesterol 5mg
2%
Sodium 410mg
18%
Total Carbohydrates 33g
12%
Dietary Fibers 2g
7%
Sugars 2g
4%
Protein 5g
10%
Vitamin A
4%
Vitamin C
4%
Calcium
6%
Iron
15%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
12 servings, 1/2 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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