Risotto

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3 users rated this recipe an average rating of 2.5
Makes:
4 servings
Prep:
10 mins
Cook:
15 mins
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Risotto

Ingredients
1
medium onion, chopped (1/2 cup)
1
clove garlic, minced
2
tablespoons extra-virgin olive oil
2
tablespoons butter
1
cup arborio rice
2
14 ounce can reduced-sodium chicken broth
1/2
cup finely shredded Parmesan or Asiago cheese
1/8
teaspoon ground black pepper

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

Rice and Grains Recipes
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