Basic Risotto
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
5 cups vegetable stock2 T butter, unsalted1 T extra-virgin olive oil1 small onion, chopped1 & 1/2 cups arborio rice1/2 cup dry white wine1/2 cup grated Parmigiano Reggiano cheesesalt and freshly ground black pepper
1) Place vegetable stock in a saucepan and simmer.
2) In a deep skillet, melt butter with olive oil over med-high heat. Add onion and saute, about 3 minutes.
3) Add arborio rice and saute, about 2 minutes more. Stir in wine and let it cook, about 2 minutes.
4) Add stock, a half cup at a time, until absorbed into rice over the next 22 minutes. Stirring almost continuously.
5) Stir in the Parmigiano Reggiano cheese and season with salt and pepper, to taste.
Makes 4 rounded 1-cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user RDASKALOS.
2) In a deep skillet, melt butter with olive oil over med-high heat. Add onion and saute, about 3 minutes.
3) Add arborio rice and saute, about 2 minutes more. Stir in wine and let it cook, about 2 minutes.
4) Add stock, a half cup at a time, until absorbed into rice over the next 22 minutes. Stirring almost continuously.
5) Stir in the Parmigiano Reggiano cheese and season with salt and pepper, to taste.
Makes 4 rounded 1-cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user RDASKALOS.
Nutritional Info Amount Per Serving
- Calories: 268.7
- Total Fat: 13.1 g
- Cholesterol: 25.4 mg
- Sodium: 1,410.1 mg
- Total Carbs: 24.8 g
- Dietary Fiber: 0.1 g
- Protein: 7.0 g
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