Basic Italian Risotto
This is a basic risotto rice . Many ingredients may be added, such as green onion, peas, sliced mushrooms, clams, shrimp, lean hamburger or chicken.
Yield
4 servingsPrep
15 minCook
30 minReady
45 minLow in Saturated Fat, Low Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | teaspoons |
olive oil, extra-virgin
|
|
| 1 | small |
onions
chopped |
|
| 1 | cup |
rice
short grain |
|
| 2 | cups |
vegetable stock
|
|
| ¼ | teaspoon |
salt
|
|
|
black pepper
to taste |
*
|
||
| 2 | tablespoons |
Parmesan cheese
or romano cheese |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1E+1 | ml |
olive oil, extra-virgin
|
|
| 1 | small |
onions
chopped |
|
| 237 | ml |
rice
short grain |
|
| 473 | ml |
vegetable stock
|
|
| 1.3 | ml |
salt
|
|
| 1 | x |
black pepper
to taste |
*
|
| 3E+1 | ml |
Parmesan cheese
or romano cheese |
|
Directions
In a medium-size non-stick saucepan, heat oil and sauté onion until tender.
Add risotto and cook, until, stirring, 2 or 3 minutes. Add stock and salt. Bring to a boil, cover and simmer 20 minutes. Remove from heat.
Turn rice into a warm dish and season with pepper. Garnish with cheese.
