Kelly's Risotto base
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
INGREDIENTS1 medium lemon (can use other citrus to taste)1 box (32oz) low-sodium chicken broth1T Olive oil1.5 cup Arborio Rice.25 cup white wineUTENSILShand zestermedium sauce panladlelarge skillet/ frying panplastic/ wooden spoon
*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.
*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.
Nutritional Info 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
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