Risotto

Start with dry Arborio rice, end with a creamy side dish that will steal the dinner show. Sorry, entree!

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Risotto

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4.0 by 7 people

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  • Makes: 6 servings
  • Prep: 10 mins to 15 mins
  • Cook: 20 mins to 25 mins

Risotto

Directions

  1. In a 3-quart saucepan, cook onion and garlic in hot oil over medium heat for 3 to 5 minutes or until onion is tender, stirring occasionally. Add the rice and cook for 3 to 5 minutes or until rice is golden brown, stirring frequently.
  2. Meanwhile, in a 1 1/2-quart saucepan, bring broth to boiling; reduce heat. Cover and keep broth simmering. Carefully stir 1/2 cup of the broth into the rice mixture. Cook over medium heat until liquid is absorbed, stirring frequently. Continue adding broth, 1/2 cup at a time, stirring frequently until the broth has been absorbed. Rice should be tender and creamy (should take 20 to 25 minutes).
  3. Stir in cheese; heat through. If desired, sprinkle with lemon peel. Serve immediately.

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.

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Nutrition Facts (Risotto)

  • Per serving:
  • 290 kcal cal.,
  • 16 g fat
  • (6 g sat. fat,
  • 23 mg chol.,
  • 685 mg sodium,
  • 30 g carb.,
  • 0 g fiber,
  • 8 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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