Risotto
A filling, creamy and beautiful Italian rice dish cooked gradually with a hint of white wine and broth. Flavored with Parmesan cheese and a touch of parsley.
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
-
Melt butter in a small saucepan. Cook onion and garlic until softened, about 5 minutes.
-
Bring broth to a simmer in a separate pot, keep warm.
-
Add rice to pot with the onion mixture. Cook for 1 to 2 minutes or until grains become translucent.
-
Add in wine and stir. Bring to a simmer allowing liquid to be absorbed.
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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.
-
Risotto should be done after about 30 minutes. Rice should be cooked through but firm.
-
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
