Fondue Risotto

Side dish success! This cheesy rice bowl recipe is so creamy and packed with flavor, from the garlic, arugula gremolata, and white wine, it might just steal the show from the entree.

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5.0 by 2 people

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  • Makes: 8 servings
  • Serving Size: 2/3 cup each
  • Prep: 25 mins
  • Slow Cook: 1 hr 15 mins (high)
  • Stand: 15 mins

Fondue Risotto

Directions

  1. In a large skillet cook and stir leeks and garlic in hot butter over medium heat for 3 to 5 minutes or until leek is tender. Stir in rice; cook and stir for 1 minute more. Spoon rice mixture into a 3 1/2- or 4-quart slow cooker. Stir in broth, wine, and pepper.
  2. Cover and cook on high-heat setting for 1 1/4 hours or until rice is tender. Remove crockery liner from cooker, if possible, or turn off cooker. Let risotto stand, uncovered, for 15 minutes before serving.
  3. Transfer risotto to a serving dish/ Top with cheese and Arugula Gremolata. Serve immediately.

From the Test Kitchen

Arugula Gremolata

Directions

  1. In a small bowl stir together the arugula, prosciutto, pine nuts, lemon peel, and garlic.
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Nutrition Facts (Fondue Risotto)

  • Per serving:
  • 224 kcal ,
  • 6 g fat
  • (3 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 1 g monounsaturated fat ),
  • 18 mg chol. ,
  • 553 mg sodium ,
  • 34 g carb. ,
  • 1 g fiber ,
  • 1 g sugar ,
  • 7 g pro.

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