Basic Risotto
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 c Arborio Rice4 c Chicken Broth 1/4 c chopped onion3 tbsp butter, divided2 oz (1/4 c) white wine2 tbsp shredded Parmesan cheese1/4 tsp salt1/2 tsp black pepper
Heat chicken broth, set aside.
In a 2 quart saucepan, melt 2 tbsp butter. Cook onion in butter until soft and translucent, 3-4 minutes. Add rice, cook and stir 2-3 minutes. Add wine, cook 30 seconds. Begin adding broth, about 1/2 cup at a time, cooking and stirring until the liquid has absorbed before adding more. When rice no longer absorbs all the liquid (depending on the brand of rice you may not use all the broth), and the rice is tender, remove from heat, and stir in the Parmesan, salt, pepper and remaining butter.
Serving Size: Makes 4 side servings
Number of Servings: 4
Recipe submitted by SparkPeople user MEL7ART.
In a 2 quart saucepan, melt 2 tbsp butter. Cook onion in butter until soft and translucent, 3-4 minutes. Add rice, cook and stir 2-3 minutes. Add wine, cook 30 seconds. Begin adding broth, about 1/2 cup at a time, cooking and stirring until the liquid has absorbed before adding more. When rice no longer absorbs all the liquid (depending on the brand of rice you may not use all the broth), and the rice is tender, remove from heat, and stir in the Parmesan, salt, pepper and remaining butter.
Serving Size: Makes 4 side servings
Number of Servings: 4
Recipe submitted by SparkPeople user MEL7ART.
Nutritional Info Amount Per Serving
- Calories: 276.1
- Total Fat: 9.3 g
- Cholesterol: 24.7 mg
- Sodium: 735.0 mg
- Total Carbs: 38.1 g
- Dietary Fiber: 0.7 g
- Protein: 6.8 g
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