Cancer Nutrition Consortium


A filling, creamy rice side dish.

Serves 4.


  • 2 Tbsp Butter Unsalted
  • 3.5 Cups Vegetable Broth Low sodium
  • 1 Garlic Clove Minced
  • 1 Onion Diced
  • 1.5 Cups Aborio Rice
  • 1/2 Cup White Wine
  • 1/2 Cup Parmesan Cheese
  • 1/4 Cup Parsley Chopped


  1. Melt butter in a small saucepan. Cook onion and garlic until softened, about 5 minutes.
  2. Bring broth to a simmer in a separate pot, keep warm.
  3. Add rice to pot with the onion mixture. Cook for 1 to 2 minutes or until grains become translucent.
  4. Add in wine and stir. Bring to a simmer allowing liquid to be absorbed.
  5. Ladle in warm broth, ½ cup at a time, allowing rice to absorb liquid before adding more. Keep liquid at a simmer and stir risotto often.
  6. Risotto should be done after about 30 minutes. Rice should be cooked through but firm.
  7. Stir in cheese and parsley until achieving a creamy consistency.

Nutrition Info

Calories: 380

Total Fat: 9g

Saturated Fat: 5g

Sodium: 470mg

Potassium: 82mg

Total Carbohydrate: 63g

Dietary Fiber: 4g

Protein: 8g

Posted on: February 10, 2015

By: Chef John Rico Griffone

Rico Griffone is a graduate of the Culinary Institute of America and has worked as a consultant for the Culinary Institute’s “Menu for Healthy Kids” Research Program.