4.9 of 5 (10)
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 194.1
  • Total Fat: 3.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 360.6 mg
  • Total Carbs: 38.7 g
  • Dietary Fiber: 0.4 g
  • Protein: 4.0 g

View full nutritional breakdown of Risotto calories by ingredient
Report Inappropriate Recipe

Submitted by:

Number of Servings: 4


    1 cup arborio rice
    1/2 cup red onion chopped or diced
    3 cups college inn light & fat free chicken broth
    1 tbs extra virgin olive oil
    1 tbs promise fat free margarine
    1 tbs lemon zest (optional)
    1 tbs lemon juice (optional)


Makes 4 1/2 cup servings

Chop or diced red onion. Add olive oil and margarine to sauce pan and heat over medium low; add onion and cook for a min or 2. Add rice and continue cooking for another min or 2 stirring frequently. Add 1 cup of broth and stir. Continue stirring until broth has absorbed most of the way and add in second cup of broth and continue stirring as rice will absorb liquid rather quickly. Add remaining cup of broth and cook until it is absorbed. Test for doneness, add a little more liquid if needed and cook till desired tenderness. Serve.

Number of Servings: 4

Recipe submitted by SparkPeople user VENOMFORCE.

TAGS:  Side Items |

Rate This Recipe

Member Ratings For This Recipe

  • 1 of 1 people found this review helpful
    Tried this with finely chopped asparagus and leeks. Great! - 10/8/09

    Was this review helpful?   yes  No
  • Really tastey and creamy and seemed faster to make than other risottos. Added garlic and didn't use margarine, added a little Parmesan cheese at the end for a pop of flavor. Looking forward to trying this again with different additions. - 1/29/12

    Was this review helpful?   yes  No
  • Excellent! - 11/6/10

    Was this review helpful?   yes  No
  • I added bell peppers (red & green) and garlic...made a fantastic side dish. My 15 year old who hates rice had seconds and then finished the bowl! - 10/19/10

    Was this review helpful?   yes  No
  • great basic risotto! I used garlic oil, a cup of reconstituted shiitake mushroom slices, a few sprigs of fresh thyme, substituted shallots for the onion. and stirred in about a quarter ounce of pecorino tartufo at the last minute. Truly decadent - and not bad for me!!! thanks, Venomforce! - 3/29/10

    Was this review helpful?   yes  No
Close email sign up
Our best recipes, delivered Join the millions of people already subscribed Get daily, hand-picked and delicious recipes in your inbox each day. We will never sell, rent or redistribute your email address.

Magic Link Sent!

A magic link was sent to Click on that link to login. The link is only good for 24 hours.