White Wine Risotto
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 219.4
- Total Fat: 7.4 g
- Cholesterol: 2.1 mg
- Sodium: 430.4 mg
- Total Carbs: 33.1 g
- Dietary Fiber: 1.5 g
- Protein: 4.7 g
View full nutritional breakdown of White Wine Risotto calories by ingredient
Introduction
This is the best risotto I have ever had! People think risotto is hard to make and are intimidated by it, but there should be no reason to be! However, this is a dish you can not walk away from. There are so many variations of this dish that we have done like add bacon or chicken, Parmesan is also fantastic once it's done-if you want. Everyone's pallet is different so please taste while you are cooking! This is the best risotto I have ever had! People think risotto is hard to make and are intimidated by it, but there should be no reason to be! However, this is a dish you can not walk away from. There are so many variations of this dish that we have done like add bacon or chicken, Parmesan is also fantastic once it's done-if you want. Everyone's pallet is different so please taste while you are cooking!Number of Servings: 6
Ingredients
-
1 cup Arborio rice
1 bunch Scallions chopped
3 Tbs EVOO (extra virgin olive oil)
3 garlic cloves chopped
1/2 cup White Wine (any kind will do-but a drinkable wine)
2 1/2 cup chicken broth
8 oz mushrooms-chopped
1 cup frozen peas
salt and pepper to taste
Directions
In small sauce pan, heat olive oil on med high.
Saute mushrooms on med high, stirring minimally until all water is evaporated and mushrooms are dark and tender. Set aside.
In a large pan, heat olive oil on medium high.
Saute scallion, garlic and rice for about 2-3 min.
Stir in Wine and continue cooking and stirring until liquid is absorbed.
Gradually stir in chicken broth 1 cup at a time, cooking and stirring until liquid is absorbed before adding the next cup.
When rice is tender, approx 20 min, add peas and already cooked mushrooms and stir to mix.
Add salt and pepper to taste
Enjoy!
Number of Servings: 6
Recipe submitted by SparkPeople user CID592.
Saute mushrooms on med high, stirring minimally until all water is evaporated and mushrooms are dark and tender. Set aside.
In a large pan, heat olive oil on medium high.
Saute scallion, garlic and rice for about 2-3 min.
Stir in Wine and continue cooking and stirring until liquid is absorbed.
Gradually stir in chicken broth 1 cup at a time, cooking and stirring until liquid is absorbed before adding the next cup.
When rice is tender, approx 20 min, add peas and already cooked mushrooms and stir to mix.
Add salt and pepper to taste
Enjoy!
Number of Servings: 6
Recipe submitted by SparkPeople user CID592.