Risotto
Ingredients
-
1
tablespoon
butter
-
2
tablespoons
olive oil
-
½
small
onion, thinly sliced (about 1 cup)
-
1
teaspoon
dried parsley or 1 tablespoon minced fresh parsley
-
1
cup
Arborio rice, uncooked
-
½
cup
dry white wine
-
3
cups
chicken broth, warmed
-
½
cup
freshly grated Parmesan cheese
-
to taste
salt and freshly ground black pepper
Instructions
- Heat butter and olive oil in a medium saucepan until shimmering.
- Add onion and parsley, cooking until softened and translucent, about 5 minutes.
- Stir in rice and cook, stirring frequently, until rice is translucent at the edges, about 3 minutes.
- Add wine and stir until absorbed, stirring constantly, about 3 minutes.
- Add 1 cup of warmed broth, stirring constantly until absorbed, about 5 to 7 minutes.
- Stir in a second cup of broth until absorbed, stirring constantly, about 5 to 7 minutes longer.
- Add the remaining 1 cup of broth until rice is tender and the mixture is creamy, stirring frequently, about 8 to 10 minutes.
- Stir in cheese and season with salt and pepper to taste.
Nutrition Facts (estimated)
Servings
4
Calories
357
Total fat
14g
Total carbohydrates
44g
Total protein
8g
Sodium
898mg
Cholesterol
22mg
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