Basic Risotto
- Number of Servings: 3
Ingredients
1 tbsp olive oil1 cup onion diced1 cup celery diced1.5 cups Aborio or Carnaroli rice.5 cup white wine4 cups chicken broth or stock6 tbsp grated parmesan cheese
Heat the stock to a simmer.
In a separate sautee pan sautee the onions and celery in olive oil until the they begin to soften. Add the rice and continue to sautee unti the edges of the rice grains are translucent and the rice is popping. Warm the wine slightly, either by keeping it on the stove while sauteeing, or microwaving it for about 30 seconds. Add the wine to the rice and vegetables and stir constantly until all the wine is absorbed.
Add 1 cup of the stock and continue to stir until the stock is absorbed. Add the rest of the stock, 1/2 a cup at a time after each addition is absorbed.
Garnish each serving with grated parmesan and serve hot.
3 servings
Other items like legumes, shrimp or cooked bacon can be added just after the last addition of stock.
Number of Servings: 3
Recipe submitted by SparkPeople user PSYMONETTA.
In a separate sautee pan sautee the onions and celery in olive oil until the they begin to soften. Add the rice and continue to sautee unti the edges of the rice grains are translucent and the rice is popping. Warm the wine slightly, either by keeping it on the stove while sauteeing, or microwaving it for about 30 seconds. Add the wine to the rice and vegetables and stir constantly until all the wine is absorbed.
Add 1 cup of the stock and continue to stir until the stock is absorbed. Add the rest of the stock, 1/2 a cup at a time after each addition is absorbed.
Garnish each serving with grated parmesan and serve hot.
3 servings
Other items like legumes, shrimp or cooked bacon can be added just after the last addition of stock.
Number of Servings: 3
Recipe submitted by SparkPeople user PSYMONETTA.
Nutritional Info Amount Per Serving
- Calories: 278.9
- Total Fat: 7.8 g
- Cholesterol: 7.9 mg
- Sodium: 982.3 mg
- Total Carbs: 34.6 g
- Dietary Fiber: 1.9 g
- Protein: 11.3 g
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