Recipes and Cooking Risotto 4.0 (7) Start with dry Arborio rice, end with a creamy side dish that will steal the dinner show. Sorry, entree! By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Rate It Share Share Tweet Pin Email Prep Time: 10 mins Cook Time: 20 mins Total Time: 30 mins Servings: 6 Jump to Nutrition Facts Ingredients 1 medium onion, chopped (1/2 cup) 1 clove garlic, minced 2 tablespoon olive oil 1 cup uncooked arborio rice 2 14.5 ounce can reduced-sodium chicken broth ¼ cup grated Parmesan cheese Finely shredded lemon peel (optional) Directions 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. 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). 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. Rate it Print Nutrition Facts (per serving) 290 Calories 16g Fat 30g Carbs 8g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 290 % Daily Value * Total Fat 16g 21% Saturated Fat 6g 30% Cholesterol 23mg 8% Sodium 685mg 30% Total Carbohydrate 30g 11% Protein 8g Vitamin C 1.2mg 6% Calcium 131.3mg 10% Iron 2.2mg 12% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.