Chicken Liver Risotto |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 3-4 | |||||||||
| INGREDIENTS: | ||
| 1 large onion, chopped | 1/4 pound bacon, chopped | 1/2 pound chicken livers |
| 1/4 cup butter | 1 tablespoon vegetable oil | 1 (8-ounce) package long grain rice |
| 2 cloves garlic, crushed | 1/4 pound mushrooms, sliced | 2 cups chicken broth |
| 1 (10-ounce) package frozen peas | grated Parmesan cheese | parsley sprigs |
| 1 | Saute onion, bacon and livers in butter and oil in saucepan until soft. Add rice and garlic; saute 5 minutes. Add mushrooms and broth; bring to a boil and simmer, covered, about 15 minutes. Add peas; bring to a boil and simmer 15 minutes or until rice is cooked. Top with cheese and parsley. |