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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 111.3
  • Total Fat: 3.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 144.4 mg
  • Total Carbs: 14.6 g
  • Dietary Fiber: 0.8 g
  • Protein: 2.4 g

View full nutritional breakdown of Kelly's Risotto base calories by ingredient
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Kelly's Risotto base

Submitted by: KELLYDRESCHER

Introduction

A very basic risotto recipe to make ahead. Freeze this tasty gem and always have something on hand to prevent the "But we have nothing to eat here" problem causing well-meaning people to go out to eat. Toss in your choice of meat and/or vegetable to make a great meal that stretches a tight budget. (I made 4 servings for about $6 - less the cost of wine, which was on hand)

This recipe calls for 1/4 cup white wine. This can be removed for those with restrictions. If you replace it with 1/4 cup water, the nutritional information does not change.
A very basic risotto recipe to make ahead. Freeze this tasty gem and always have something on hand to prevent the "But we have nothing to eat here" problem causing well-meaning people to go out to eat. Toss in your choice of meat and/or vegetable to make a great meal that stretches a tight budget. (I made 4 servings for about $6 - less the cost of wine, which was on hand)

This recipe calls for 1/4 cup white wine. This can be removed for those with restrictions. If you replace it with 1/4 cup water, the nutritional information does not change.

Number of Servings: 4

Ingredients

    INGREDIENTS
    1 medium lemon (can use other citrus to taste)
    1 box (32oz) low-sodium chicken broth
    1T Olive oil
    1.5 cup Arborio Rice
    .25 cup white wine

    UTENSILS
    hand zester
    medium sauce pan
    ladle
    large skillet/ frying pan
    plastic/ wooden spoon

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Directions

*Place entire box of chicken stock in a sauce pan over medium heat. You want it to steam but not boil.

*Zest lemon (or other citrus). When you are done, you can thinly slice the fruit (removing any seeds) and place in chicken stock. This helps absorb a little more flavor.

*Place a large frying pan on the stove, add the oil oil, and bring to medium heat.

* When oil is warm, place rice in pan. Stir the rice frequently until it becomes a lightly brown color.
***(It will take a little while to turn, but it will make the shift suddenly. Stirring frequently prevents burning)

* When rice is browned, add white wine. It should bubble in the pan. If it does not bubble, turn heat up slightly.

*Stir rice and wine until all liquid is absorbed.

*Remove any citrus slices from the chicken stock

* When all the liquid is absorbed, slowly add in chicken stock (1/4c or ladle at a time). Make sure all of the liquid is absorbed before adding more stock to the frying pan mixture.

*Occasionally check that the stock is still steaming but not boiling.

*Continue adding stock until all liquid is incorporated.

* At the very end, stir in the citrus zest.

*serve hot or allow to cool and place in tightly sealed sandwich bags

*** If freezing in sandwich bags, be certain to squeeze all the air out of the bag. To reheat these bags, place in pot of boiling water for 5 minutes and then checking every 2 minutes until risotto is warm.

Serving Size: makes 4 servings (about 1/3c each)

Number of Servings: 4

Recipe submitted by SparkPeople user KELLYDRESCHER.






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