Risotto
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Risotto
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Directions
- 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 for 2 to 3 minutes or until rice begins to brown.
- 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 rice mixture 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 15 to 20 minutes.)
- Stir in the remaining butter, cheese, and pepper.
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.
Spinach-Pea Risotto:
Stir 2 cups chopped fresh spinach, 1/2 cup frozen peas, and 2 teaspoons snipped fresh tarragon or 1/2 teaspoon dried tarragon, crushed, into the risotto with the butter, cheese, and pepper. Cover and let stand for 5 minutes.Prepare as above, except cook 8 ounces sliced fresh assorted mushrooms (such as button, cremini, and/or stemmed shiitake) with the onion and garlic until tender and all liquid is evaporated. If desired, substitute 1/2 cup dry white wine for 1/2 cup of the chicken broth. Stir in 1 tablespoon snipped fresh basil with the butter, cheese, and pepper.
Per serving: 302 cal., 15 g total fat (6 g sat. fat, 0 g trans fat), 22 mg chol., 686 mg sodium, 32 g carbo., 1 g fiber, 11 g pro.
Mushroom Risotto:
Prepare as above, except cook 8 ounces sliced fresh assorted mushrooms (such as button, cremini, and/or stemmed shiitake) with the onion and garlic until tender and all liquid is evaporated. If desired, substitute 1/2 cup dry white wine for 1/2 cup of the chicken broth. Stir in 1 tablespoon snipped fresh basil with the butter, cheese, and pepper.
Per serving: 302 cal., 15 g total fat (6 g sat. fat, 0 g trans fat), 22 mg chol., 686 mg sodium, 32 g carbo., 1 g fiber, 11 g pro.
Nutrition Facts (Risotto )
- Per serving:
- 289 kcal ,
- 15 g fat
- (6 g sat. fat ,
- 1 g polyunsaturated fat ,
- 7 g monounsaturated fat ),
- 22 mg chol. ,
- 683 mg sodium ,
- 30 g carb. ,
- 1 g fiber ,
- 2 g sugar ,
- 9 g pro.