Risotto
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 cup arborio rice1/2 cup red onion chopped or diced3 cups college inn light & fat free chicken broth1 tbs extra virgin olive oil1 tbs promise fat free margarine1 tbs lemon zest (optional)1 tbs lemon juice (optional)
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.
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.
Nutritional Info 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
Member Reviews
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RIVKAESQUE
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