Italian Flair Risotto

Name: Italian Flair Risotto Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 16
Ingredients: 2 c. Arborio Rice; 1 Tb. Extra Virgin Olive Oil; 2 Tb. finely chopped onion; 1 Tb. finely chopped green pepper; 7 c. water - heated; 2 c. Trader Joe's Tomato Roasted Red Pepper Soup; 1/2 c. Dry White Wine; **1 oz. Heini's Garlic & Herb Cheese; 1 Tb. Butter; salt & pepper; **We sometimes visit Amish country in OH and that's where this cheese came from. It is not a creamy spreadable cheese but a semi-soft that hardened a bit in the fridge. You could use a white cheddar and add your own seasonings. Or look for a similar cheese that is hard enough to grate.; You need 2 pots. Fill a 4 qt. pot a little more than halfway or measure the 7 cups of water and get it heating on the back. Prepare your ingredients because you don't leave risotto unattended.; In a 3 qt pot heat to med. high add the onion and pepper and let them start for a minute. Then add the rice. You should be stirring almost constantly. As it takes on the sheen of the oil and you smell the onion & pepper use a 1 c. ladle to pour the heated water a cup at a time into the rice. Scoop almost a cup and add some of the Trader Joe soup to the ladle each time. After the 2nd cup add the 1/2 c. white wine stirring well. Keep allowing the rice to almost completely absorb the liquid before you add the next scoop.; The 7 c. of water is an estimate. You'll need to keep alternating cooking and water/soup additions. When you get to #6 taste the rice. You should be into about 20 minutes of cooking. It will take 25 minutes maybe more to cook the rice to the right consistency and you just have to keep tasting it. When your liquids are added and the rice is cooked but not mush turn off the heat. Stir in the cheese and the butter. Add salt & pepper to taste.; It sounds like a lot of directions but it's not hard. Just prepare your ingredients and be prepared to stick with it for the half hour. The only tricky thing is it goes from cooked al dente to cooked to mush rather quickly if you don't keep tasting & watching.

Minutes to Prepare: 10
Minutes to Cook: 25

Number of Servings: 16

Ingredients

2 c. Arborio Rice1 Tb. Extra Virgin Olive Oil2 Tb. finely chopped onion1 Tb. finely chopped green pepper7 c. water - heated2 c. Trader Joe's Tomato Roasted Red Pepper Soup1/2 c. Dry White Wine**1 oz. Heini's Garlic & Herb Cheese1 Tb. Buttersalt & pepper**We sometimes visit Amish country in OH and that's where this cheese came from. It is not a creamy, spreadable cheese, but a semi-soft that hardened a bit in the fridge. You could use a white cheddar and add your own seasonings. Or look for a similar cheese that is hard enough to grate.You need 2 pots. Fill a 4 qt. pot a little more than halfway or measure the 7 cups of water and get it heating on the back. Prepare your ingredients because you don't leave risotto unattended.In a 3 qt pot, heat to med. high, add the onion and pepper and let them start for a minute. Then add the rice. You should be stirring almost constantly. As it takes on the sheen of the oil and you smell the onion & pepper, use a 1 c. ladle to pour the heated water a cup at a time into the rice. Scoop almost a cup and add some of the Trader Joe soup to the ladle each time. After the 2nd cup, add the 1/2 c. white wine, stirring well. Keep allowing the rice to almost completely absorb the liquid before you add the next scoop. The 7 c. of water is an estimate. You'll need to keep alternating cooking and water/soup additions. When you get to #6, taste the rice. You should be into about 20 minutes of cooking. It will take 25 minutes, maybe more, to cook the rice to the right consistency and you just have to keep tasting it. When your liquids are added and the rice is cooked but not mush, turn off the heat. Stir in the cheese and the butter. Add salt & pepper to taste.It sounds like a lot of directions, but it's not hard. Just prepare your ingredients and be prepared to stick with it for the half hour. The only tricky thing is it goes from cooked al dente to cooked to mush rather quickly if you don't keep tasting & watching.

Directions

1 serving = 1/2 c. for nutrition panel. This is a nice alternative to pastas or regular rice. It's a little work intensive for that 1/2 hr, but worth it!

Number of Servings: 16

Recipe submitted by SparkPeople user REVELATIONGIRL.

Servings Per Recipe: 16

Nutritional Info Amount Per Serving

Calories: 118.4
Total Fat: 2.4 g
Cholesterol: 4.4 mg
Sodium: 108.3 mg
Total Carbs: 20.2 g
Dietary Fiber: 0.4 g
Protein: 2.5 g

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