Popular in Food

Risotto

Oops, we're sorry. Something went wrong. Please try again later.
Oops, we're sorry. Something went wrong. Please try again later.
2.5 by 3 people
1,259 views
Rate me!
  • Makes: 4 servings
  • Prep: 10 mins
  • Cook: 15 mins

Risotto

Ingredients

Directions

  1. 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.
  2. 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.)
  3. Stir in the remaining butter, Parmesan cheese and pepper.
  4. Makes 4 servings.

From the Test Kitchen

Lemon-Asparagus Risotto:

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.

Nutrition Facts (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

Related Categories

Oops, we're sorry. Something went wrong. Please try again later.
Oops, we're sorry. Something went wrong. Please try again later.

Comments

close
close
close
close
close

Loading... Please wait...

I Did It!
Share on Facebook
Uh oh! Please pick a jpg at least 600x600px. Done close
Choose Cancel close
Share on Facebook
Uh oh! Your photo failed to upload. Please try again or visit your profile.
Done Cancel close
No one has shared their photo yet.
close