Basic Brown Rice Risotto

4 cups 99% fat free chicken broth
2 Tbsp country crock + calcium
1 cup diced onion
1 tsp salt
1/2 tsp black pepper
1 cup short grain brown rice
1/2 cup dry white wine, such as pinot grigio
2 Tbsp reduced fat parmesan cheese

In a medium saucepan, bring broth to a simmer; reduce heat and keep warm. In a 10-inch heavy skillet or pot heat 1 tablespoon margarine over medium high heat. Add onion, season with salt and pepper and cook until beginning to soften, about 4 minutes. Add rice and cook, stirring about 1 minute.

Add wine and stir until evaporated, about 2 minutes. With a ladle, add about 1 cup broth to skillet. Cook, stirring constantly, until broth is absorbed, 4 minutes or so. Repeat, gradually adding broth by the cupful and stirring constantly, until rice is tender but still al dente and sauce is creamy (this may not need all the broth), 20 to 25 minutes.

Remove skillet from heat and stir in remaining 1 tablespoon margarine and parmesan. Serve immediately.

Serving Size: 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user SLJGEMINI75.