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Nutrition Facts
Serving Size 340 g
(Approx. 4 Servings)
Amount Per Serving
Calories 550 Calories From Fat 290
% Daily Value*
Total Fat 33 g 51%
Saturated Fat 12 g 60%
Trans Fat 0.0 g
Cholesterol 34 mg 12%
Sodium 630 mg 26%
Total Carbohydrate 56 g 19%
Dietary Fiber 3 g 12%
Sugars 3 g
Protein 12 g
Vitamin A 20% Iron 6%
Vitamin C 15% Calcium 15%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Red Sauce Risotto

Prep Time
25 minutes
Cook Time
40 minutes
Total Time
1 h 5 m
4  People


Recipe makes 4 Servings

2 1/2 cup(s) water
1 1/2 cup(s) Four J Rhode Island Red Sauce
2 Tbsp extra virgin olive oil
1 Tbsp fresh garlic, minced
1 medium shallot, minced
1 sprig of fresh thyme
1 1/4 cup(s) H-E-B Arborio Rice
3 Tbsp unsalted butter
1/2 cup(s) Pecorino Romano cheese, plus more as needed
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In a small sauce pot add water and red sauce. Set over medium low heat while preparing rice.
In a separate pot, add olive oil, garlic and shallots. Allow to sweat for 2-3 minutes. Add thyme sprig and rice.
Stir fry everything for 3 to 5 minutes or until rice starts to turn opaque in color.
Add 1/2 cup of simmering liquid at a time to rice allowing liquid to absorb fully before each addition of liquid. Stir rice constantly while adding liquid.
Once rice is cooked, add butter and Pecorino and stir vigorously to help aerate rice and make it creamy.
Season rice as needed to taste with salt and pepper or more cheese if desired.


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