Basic Risotto
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 283.3
- Total Fat: 12.9 g
- Cholesterol: 19.0 mg
- Sodium: 762.1 mg
- Total Carbs: 41.2 g
- Dietary Fiber: 3.7 g
- Protein: 4.3 g
View full nutritional breakdown of Basic Risotto calories by ingredient
Introduction
This is my recipie for basic risotto. From here you can add vegetables & other herbs & spices to your taste. Be sure to take your time as this needs to be watched carefully. My tip is to use a 8-10" non-stick pan. That way if you have to leave it for a minute it won't get ruined This is my recipie for basic risotto. From here you can add vegetables & other herbs & spices to your taste. Be sure to take your time as this needs to be watched carefully. My tip is to use a 8-10" non-stick pan. That way if you have to leave it for a minute it won't get ruinedNumber of Servings: 4
Ingredients
-
1 cup uncooked rice
3-4 cups chicken broth or stock
1 cup chopped white onion
2 tbsp butter
2 tbsp olive oil
optional - 2 cloves finely chopped garlic
Directions
Cook the onion (& garlic) in the butter & olive oil until soft & translucent over medium heat.
In a separate sauce pan heat the chicken broth until just simmering. Keep this at a low simmer during the entire cooking process. The recipie calls for 3cups of liquid but depending on your stove/burner you may need a little more.
Once the onion is cooked down, about 3-5min, add the rice. Stir to coat the rice and turn the heat down to medium-low.
Add 1 to 1 1/2 laddle full of broth to the rice. Just enough to barely cover it. Stir until the liquid is absorbed. When you can pull the rice back with your spoon and the liquid is gone from the bottom of the pan add another 1 to 1 1/2 laddle fulls. Continue to stir the liquid in until completely absorbed.
Go slowly as the rice needs time to develop the starchy goodness that makes risotto so creamy & delicious.
After the second round of broth is absorbed feel free to start tasting for doneness in the rice. You want it to be soft but not mushy.
Add pepper to your taste. Generally no salt is needed, the broth adds plenty, but if you use low sodium broth adjust to your taste.
To add a finishing touch add cooked peas, asparagus or mushrooms.
Makes 4 1-cup servings before vegetables.
Number of Servings: 4
Recipe submitted by SparkPeople user SQMEYER.
In a separate sauce pan heat the chicken broth until just simmering. Keep this at a low simmer during the entire cooking process. The recipie calls for 3cups of liquid but depending on your stove/burner you may need a little more.
Once the onion is cooked down, about 3-5min, add the rice. Stir to coat the rice and turn the heat down to medium-low.
Add 1 to 1 1/2 laddle full of broth to the rice. Just enough to barely cover it. Stir until the liquid is absorbed. When you can pull the rice back with your spoon and the liquid is gone from the bottom of the pan add another 1 to 1 1/2 laddle fulls. Continue to stir the liquid in until completely absorbed.
Go slowly as the rice needs time to develop the starchy goodness that makes risotto so creamy & delicious.
After the second round of broth is absorbed feel free to start tasting for doneness in the rice. You want it to be soft but not mushy.
Add pepper to your taste. Generally no salt is needed, the broth adds plenty, but if you use low sodium broth adjust to your taste.
To add a finishing touch add cooked peas, asparagus or mushrooms.
Makes 4 1-cup servings before vegetables.
Number of Servings: 4
Recipe submitted by SparkPeople user SQMEYER.
