• 7 Ratings

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

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • 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.

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  • 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).

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  • Stir in cheese; heat through. If desired, sprinkle with lemon peel. Serve immediately.

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

290 calories; 16 g total fat; 6 g saturated fat; 23 mg cholesterol; 685 mg sodium. 30 g carbohydrates; 0 g fiber; 8 g protein; 243 IU vitamin a; 1 mg vitamin c; 131 mg calcium; 2 mg iron;

Reviews

7 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1