Kelly's Risotto base
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 111.3
- Total Fat: 3.5 g
- Cholesterol: 0.0 mg
- Sodium: 144.4 mg
- Total Carbs: 14.6 g
- Dietary Fiber: 0.8 g
- Protein: 2.4 g
View full nutritional breakdown of Kelly's Risotto base calories by ingredient
Introduction
A very basic risotto recipe to make ahead. Freeze this tasty gem and always have something on hand to prevent the "But we have nothing to eat here" problem causing well-meaning people to go out to eat. Toss in your choice of meat and/or vegetable to make a great meal that stretches a tight budget. (I made 4 servings for about $6 - less the cost of wine, which was on hand)This recipe calls for 1/4 cup white wine. This can be removed for those with restrictions. If you replace it with 1/4 cup water, the nutritional information does not change. A very basic risotto recipe to make ahead. Freeze this tasty gem and always have something on hand to prevent the "But we have nothing to eat here" problem causing well-meaning people to go out to eat. Toss in your choice of meat and/or vegetable to make a great meal that stretches a tight budget. (I made 4 servings for about $6 - less the cost of wine, which was on hand)
This recipe calls for 1/4 cup white wine. This can be removed for those with restrictions. If you replace it with 1/4 cup water, the nutritional information does not change.
Number of Servings: 4
Ingredients
-
INGREDIENTS
1 medium lemon (can use other citrus to taste)
1 box (32oz) low-sodium chicken broth
1T Olive oil
1.5 cup Arborio Rice
.25 cup white wine
UTENSILS
hand zester
medium sauce pan
ladle
large skillet/ frying pan
plastic/ wooden spoon
Directions
*Place entire box of chicken stock in a sauce pan over medium heat. You want it to steam but not boil.
*Zest lemon (or other citrus). When you are done, you can thinly slice the fruit (removing any seeds) and place in chicken stock. This helps absorb a little more flavor.
*Place a large frying pan on the stove, add the oil oil, and bring to medium heat.
* When oil is warm, place rice in pan. Stir the rice frequently until it becomes a lightly brown color.
***(It will take a little while to turn, but it will make the shift suddenly. Stirring frequently prevents burning)
* When rice is browned, add white wine. It should bubble in the pan. If it does not bubble, turn heat up slightly.
*Stir rice and wine until all liquid is absorbed.
*Remove any citrus slices from the chicken stock
* When all the liquid is absorbed, slowly add in chicken stock (1/4c or ladle at a time). Make sure all of the liquid is absorbed before adding more stock to the frying pan mixture.
*Occasionally check that the stock is still steaming but not boiling.
*Continue adding stock until all liquid is incorporated.
* At the very end, stir in the citrus zest.
*serve hot or allow to cool and place in tightly sealed sandwich bags
*** If freezing in sandwich bags, be certain to squeeze all the air out of the bag. To reheat these bags, place in pot of boiling water for 5 minutes and then checking every 2 minutes until risotto is warm.
Serving Size: makes 4 servings (about 1/3c each)
Number of Servings: 4
Recipe submitted by SparkPeople user KELLYDRESCHER.
*Zest lemon (or other citrus). When you are done, you can thinly slice the fruit (removing any seeds) and place in chicken stock. This helps absorb a little more flavor.
*Place a large frying pan on the stove, add the oil oil, and bring to medium heat.
* When oil is warm, place rice in pan. Stir the rice frequently until it becomes a lightly brown color.
***(It will take a little while to turn, but it will make the shift suddenly. Stirring frequently prevents burning)
* When rice is browned, add white wine. It should bubble in the pan. If it does not bubble, turn heat up slightly.
*Stir rice and wine until all liquid is absorbed.
*Remove any citrus slices from the chicken stock
* When all the liquid is absorbed, slowly add in chicken stock (1/4c or ladle at a time). Make sure all of the liquid is absorbed before adding more stock to the frying pan mixture.
*Occasionally check that the stock is still steaming but not boiling.
*Continue adding stock until all liquid is incorporated.
* At the very end, stir in the citrus zest.
*serve hot or allow to cool and place in tightly sealed sandwich bags
*** If freezing in sandwich bags, be certain to squeeze all the air out of the bag. To reheat these bags, place in pot of boiling water for 5 minutes and then checking every 2 minutes until risotto is warm.
Serving Size: makes 4 servings (about 1/3c each)
Number of Servings: 4
Recipe submitted by SparkPeople user KELLYDRESCHER.