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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 194.1
  • Total Fat: 3.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 360.6 mg
  • Total Carbs: 38.7 g
  • Dietary Fiber: 0.4 g
  • Protein: 4.0 g

View full nutritional breakdown of Risotto calories by ingredient
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Risotto

Submitted by: VENOMFORCE


Number of Servings: 4

Ingredients

    1 cup arborio rice
    1/2 cup red onion chopped or diced
    3 cups college inn light & fat free chicken broth
    1 tbs extra virgin olive oil
    1 tbs promise fat free margarine
    1 tbs lemon zest (optional)
    1 tbs lemon juice (optional)

Directions

Makes 4 1/2 cup servings


Chop or diced red onion. Add olive oil and margarine to sauce pan and heat over medium low; add onion and cook for a min or 2. Add rice and continue cooking for another min or 2 stirring frequently. Add 1 cup of broth and stir. Continue stirring until broth has absorbed most of the way and add in second cup of broth and continue stirring as rice will absorb liquid rather quickly. Add remaining cup of broth and cook until it is absorbed. Test for doneness, add a little more liquid if needed and cook till desired tenderness. Serve.

Number of Servings: 4

Recipe submitted by SparkPeople user VENOMFORCE.





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Member Ratings For This Recipe



  • 1 of 1 people found this review helpful
    Tried this with finely chopped asparagus and leeks. Great! - 10/8/09

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  • Really tastey and creamy and seemed faster to make than other risottos. Added garlic and didn't use margarine, added a little Parmesan cheese at the end for a pop of flavor. Looking forward to trying this again with different additions. - 1/29/12

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  • Excellent! - 11/6/10

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  • I added bell peppers (red & green) and garlic...made a fantastic side dish. My 15 year old who hates rice had seconds and then finished the bowl! - 10/19/10

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  • great basic risotto! I used garlic oil, a cup of reconstituted shiitake mushroom slices, a few sprigs of fresh thyme, substituted shallots for the onion. and stirred in about a quarter ounce of pecorino tartufo at the last minute. Truly decadent - and not bad for me!!! thanks, Venomforce! - 3/29/10

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  • Awesome recipe!! I used yellow onions instead of red sauteed extra onions and mushrooms to add on top. - 11/11/08

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  • Great! I used yellow onion (it's what I had on hand) and it worked just fine. Yum...I love the idea of adding extra veggies to boost the nutrition even more!! Thanks for the great recipe!!! - 8/5/08

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  • Super yummy! The whole family loved it! - 6/19/08

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  • This recipe was really easy and tasted GREAT! I love mushrooms and add them to any dish I can and this was no different. - 6/16/08

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  • I made this but altered it a bit for more veggies and it came out great! I added one small red onion, 1 cup of sliced mushrooms, 1 tbsp of chopped garlic, and over a cup of frozen spinach. Great recipe though and so easy to make! Recommend to make with or w/out my additions! - 2/9/08

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