Don't miss another issue…      Subscribe

Basic Risotto

 

86

Yield

6

servings

Prep

10

min

Cook

20

min

Ready

30

min

Trans-fat Free
 

Ingredients

4 tablespoons butter
4 tablespoons olive oil
1 cup onions
minced
2 cups arborio (short-grain) rice
6 cups chicken broth
4 teaspoons salt
2 dash black pepper
*
Parmesan cheese
freshly grated
*

Directions

Heat butter and oil in 14"X11"x2" dish or large casserole dish, uncovered at High for 2 minutes.

Add onions and stir to coat.

Cook, uncovered at high for 4 minutes.

Add rice and stir to coat.

Cook, uncovered for 4 minutes more. Stir in broth (homemade is best; it has the best flavour).

Cook, uncovered for 12 minutes more.

Remove from oven. Let stand uncovered for 5 minutes, to let rice absorb remaining liquid, stirring several times.

Stir in salt, pepper and Parmesan if desired.

**Arborio rice is the best rice for Risotto.

It is a short grained Italian rice; available in grocery stores in cities with large Italian populations, Italian food shops and gourmet food stores.

Using North American rice will not produce the right creamy texture.

 

* not incl. in nutrient facts

Add review

 

 

Comments

Nutrition Facts

Serving Size 355g (12.5 oz)
Amount per Serving
Calories 47937% of calories from fat
 % Daily Value *
Total Fat 19g 30%
Saturated Fat 7g 34%
Trans Fat 0g
Cholesterol 27mg 9%
Sodium 1971mg 82%
Total Carbohydrate 21g 21%
Dietary Fiber 2g 9%
Sugars g
Protein 22g
Vitamin A 5% Vitamin C 4%
Calcium 2% Iron 19%
* based on a 2,000 calorie diet How is this calculated?

 

Add Photo

Up to 1MB in size, .jpg format

 

Founded in 1996.

© 2019 Sean Wenzel & Infinite Networks Inc. All rights reserved.
171A Rink Street, Suite 148, Peterborough, ON, CA K9J 2J6 +1.888.959.4335

 

Live Feed