Risotto

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