medium onion, chopped (1/2 cup)
clove garlic, minced
tablespoons extra-virgin olive oil
cup arborio rice
14 ounce can reduced-sodium chicken broth
cup finely shredded Parmesan or Asiago cheese
teaspoon ground black pepper
- In a large saucepan cook onion and garlic in hot olive oil and 1 tablespoon of the butter until onion is tender; add rice. Cook and stir over medium heat 2 to 3 minutes or until rice begins to brown.
- Meanwhile, in another saucepan bring broth to boiling; reduce heat and simmer. Slowly add 1 cup of the broth to the rice mixture, stirring constantly. Continue to cook and stir over medium heat until liquid is absorbed. Add another 1/2 cup of the broth to the rice mixture, stirring constantly. Continue to cook and stir until the liquid is absorbed. Add remaining broth, 1/2 cup at a time, stirring constantly until the broth has been absorbed. (This should take about 15 minutes.)
- Stir in the remaining butter, Parmesan cheese and pepper.
- Makes 4 servings.
From the Test Kitchen
Add 1 cup chopped asparagus and 1 teaspoon finely shredded lemon peel to the risotto after half of the chicken broth has been stirred into the risotto.
- Per serving:
- 290 kcal cal.,
- 16 g fat
- (6 g sat. fat,
- 23 mg chol.,
- 685 mg sodium,
- 30 g carb.,
- 8 g pro.
- Percent Daily Values are based on a 2,000 calorie diet