Risotto

2 Cups Risotto (a.k.a. arborio rice or short grain rice)
1 small onion
1 pat butter
3 cloves garlic
6 Cups Chicken or Vegetable Broth (Nutrition info is with Chicken) (or mix broth & water)
1/4 Cup Olive Oil
Salt & Pepper
1/2 Cup Fresh Parsley
1/4 Cup Parmesean Cheese, grated

The rice will about double by the time you are finished, so use a good size pot. In a separate saucepan, heat the broth and keep it on a low flame while you are cooking the rice-do not allow it to boil. Heat a large saucepan and add the butter, olive oil, garlic, onions & a pinch of salt & pepper. Cook until the onions are translucent, be careful not to burn the butter or garlic. Add the rice, stir constantly over med heat for apporx 2min. Add about half of the broth to the rice and stir until the broth is absorbed. Continue to add 1 or 2 ladels of broth to the rice and stir until absorbed (add more if necessary until rice is cooked). Rice is cooked when the grains are soft. Remove from heat, add parsley and cheese and stir just before serving.

Number of Servings: 4

Recipe submitted by SparkPeople user ENV2003.