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Risotto

Makes: 4 servings
Prep 10 mins Cook 15 mins
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 KitchenLemon-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)
  • Servings Per Recipe 4,
  • cal. (kcal) 290,
  • Fat, total (g) 16,
  • chol. (mg) 23,
  • sat. fat (g) 6,
  • carb. (g) 30,
  • pro. (g) 8,
  • vit. A (IU) 243,
  • vit. C (mg) 1,
  • sodium (mg) 685,
  • calcium (mg) 131,
  • iron (mg) 2,
  • Starch () 2,
  • Lean Meat () 1,
  • Fat () 3,
  • Percent Daily Values are based on a 2,000 calorie diet

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