Basic Brown Rice Risotto
- Number of Servings: 4
Ingredients
4 cups 99% fat free chicken broth2 Tbsp country crock + calcium1 cup diced onion1 tsp salt1/2 tsp black pepper1 cup short grain brown rice1/2 cup dry white wine, such as pinot grigio2 Tbsp reduced fat parmesan cheese
In a medium saucepan, bring broth to a simmer; reduce heat and keep warm. In a 10-inch heavy skillet or pot heat 1 tablespoon margarine over medium high heat. Add onion, season with salt and pepper and cook until beginning to soften, about 4 minutes. Add rice and cook, stirring about 1 minute.
Add wine and stir until evaporated, about 2 minutes. With a ladle, add about 1 cup broth to skillet. Cook, stirring constantly, until broth is absorbed, 4 minutes or so. Repeat, gradually adding broth by the cupful and stirring constantly, until rice is tender but still al dente and sauce is creamy (this may not need all the broth), 20 to 25 minutes.
Remove skillet from heat and stir in remaining 1 tablespoon margarine and parmesan. Serve immediately.
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user SLJGEMINI75.
Add wine and stir until evaporated, about 2 minutes. With a ladle, add about 1 cup broth to skillet. Cook, stirring constantly, until broth is absorbed, 4 minutes or so. Repeat, gradually adding broth by the cupful and stirring constantly, until rice is tender but still al dente and sauce is creamy (this may not need all the broth), 20 to 25 minutes.
Remove skillet from heat and stir in remaining 1 tablespoon margarine and parmesan. Serve immediately.
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user SLJGEMINI75.
Nutritional Info Amount Per Serving
- Calories: 190.9
- Total Fat: 5.8 g
- Cholesterol: 7.5 mg
- Sodium: 1,669.2 mg
- Total Carbs: 26.9 g
- Dietary Fiber: 2.3 g
- Protein: 4.5 g
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