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Risotto

A filling, creamy rice side dish.

  • Serves: 4

Ingredients

  • 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

Instructions

  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