Simple Risotto
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 9
Ingredients
1 C. Arborio Rice, uncooked1 TB Olive Oil4 Tb Shallots, chopped4 cloves garlic, chopped.5 tsp salt or less, to taste5 -6 cups water, boilingOr, may use broth, to taste
I love the creaminess of the Arborio rice, and this recipe is so simple to make.
Saute the shallots in the olive oil and a pinch of salt until beginning to soften. Add chopped garlic and saute until softened, do not brown.
Add rice and stir for a few minutes, allowing the rice to become coated with the oil and to toast just a little.
Pour in 2 C. boiling water or broth and turn down heat to simmer. Stir often. As rice cooks it will absorb the water/broth, so keep plenty steamy hot and add it at 1/2 cup portions as the rice needs it. You want to avoid sticking and scorching the rice.
It takes about 5 - 6 Cups of liquid to get the rice to the correct very creamy consistency. It should not have any crunch at all and be very creamy when done.
Number of Servings: 9
Recipe submitted by SparkPeople user DTCELLO.
Saute the shallots in the olive oil and a pinch of salt until beginning to soften. Add chopped garlic and saute until softened, do not brown.
Add rice and stir for a few minutes, allowing the rice to become coated with the oil and to toast just a little.
Pour in 2 C. boiling water or broth and turn down heat to simmer. Stir often. As rice cooks it will absorb the water/broth, so keep plenty steamy hot and add it at 1/2 cup portions as the rice needs it. You want to avoid sticking and scorching the rice.
It takes about 5 - 6 Cups of liquid to get the rice to the correct very creamy consistency. It should not have any crunch at all and be very creamy when done.
Number of Servings: 9
Recipe submitted by SparkPeople user DTCELLO.
Nutritional Info Amount Per Serving
- Calories: 89.5
- Total Fat: 1.5 g
- Cholesterol: 0.0 mg
- Sodium: 132.6 mg
- Total Carbs: 17.2 g
- Dietary Fiber: 0.3 g
- Protein: 1.5 g
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