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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (340g) Recipe makes 5 servings |
||
| Calories 317 | ||
| Calories from Fat 53 | (16%) | |
| Amount Per Serving | %DV | |
| Total Fat 5.9g | 9% | |
| Saturated Fat 1.8g | 8% | |
| Monounsaturated Fat 3.2g | ||
| Polyunsaturated Fat 0.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 4mg | 1% | |
| Sodium 152mg | 6% | |
| Potassium 290mg | 8% | |
| Total Carbohydrate 52.1g | 17% | |
| Dietary Fiber 1.8g | 7% | |
| Sugars 1.0g | ||
| Protein 10.9g | 21% | |
Basic Risotto
By: Deb's Recipes
May 29, 2006
This risotto turned out wonderfully even the very first time I prepared it, with rice grains cooked al denté yet surrounded by delicious creaminess. A great comfort food from The Complete Cooking Light Cookbook (2000)
SERVES 5 -6 , 4 cups
Ingredients
- 3 (14 1/2 ounce) cans low sodium chicken broth
- 1 tablespoon olive oil
- 1/3 cup finely chopped onion
- 1 1/2 cups arborio rice or other short-grain rice
- 1/3 cup dry white wine
- 1/4 cup fresh-grated parmesan cheese
Directions
1
Place broth on back burner within easy reach; bring to and keep broth at a low simmer.2
Over medium-high heat, sauté onion in olive oil in large Dutch-oven for 3 minutes; add rice and continue sautéing for another minute.3
Add hot broth to rice a half-cup at a time; stirring and allowing rice to absorb broth before each next addition of broth ~ There will be 20 or so total half-cup additions.4
Continue adding broth a half-cup at a time, and stirring, until the rice is creamy with its grains cooked "firm to the tooth" (not mushy or soupy) and broth is absorbed.5
Remove pan from heat and stir in cheese; serve.6
NOTE: You do not have to use all 6 cups broth ~ Last time I made this risotto it required only 5 1/8 cups broth.
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- Course > Lunch/Snacks
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Featured Reviews for This Recipe
From: SponGe
On Sep 10, 2006
First time I've made risotto. Turned out good. I think it's an excellent recipe for anyone who has never tried risotto. This recipe will give you a good feel for the taste of risotto and should help you decide on what other less-basic risotto recipes you would enjoy.
From: kzbhansen
On Jul 28, 2006
This was really good. I haven't cooked rice like this before but it worked out great!! Flavor was great!!! I will make this again! Thanks for posting
From: Honey in Cali
On Jun 18, 2008
I can't complain too much because the title does say "Basic". I picked it because Im a very picky eater, but it's even too plain for me. This was the first time I made Risotto and was disappointed because it had no flavor. I had to add more onion and cheese. Plus a lot of salt and pepper.. It was a good practice run so I know what to expect when I make Risotto. However, I need more ingrediants.. Perfect for people who like plain though.
From: LMillerRN
On Aug 7, 2007
I made this for dinner tonight. Even my 5 year old said I'll have this for dinner the next night and next night. The only changes I made was water instead of wine and added some fresh ground pepper. Thanks Lisa
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