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Basic Risotto

http://www.eatingwell.com/recipes/basic_risotto.html

From EatingWell:  January/February 2011

Slowly adding hot broth to arborio rice helps release the starch from the rice, giving risotto its characteristic silky, creamy texture. We add a splash of wine along with each addition of broth to give the dish a more pronounced wine flavor. If you’d prefer the wine to be more subtle, add the entire cup at the end of Step 2 and cook, stirring, until the liquid is absorbed, then begin adding the broth. If you prefer to omit wine, use more broth in its place.

8 side-dish servings, about 2/3 cup each | Active Time: 50 minutes | Total Time: 50 minutes

Ingredients

Preparation

  1. Bring broth to a simmer in a medium saucepan over medium-high heat. Reduce the heat so the broth remains steaming, but is not simmering.
  2. Heat oil in a Dutch oven over medium-low heat. Add shallots (or onion) and cook, stirring occasionally, until softened, about 2 minutes. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add rice and salt and stir to coat.
  3. Stir 1/2 cup of the hot broth and a generous splash of wine into the rice. Cook, stirring frequently, until the liquid has been absorbed. Continue to cook on medium-low, adding broth in 1/2-cup increments followed by a splash of wine, and stirring frequently after each addition, until most of the liquid is absorbed. The risotto is done when you’ve used all the broth and wine and the rice is creamy and just tender, 25 to 35 minutes total.
  4. Remove from the heat; stir in 3/4 cup cheese and pepper. Serve sprinkled with the remaining 1/4 cup cheese.

Nutrition

Per serving : 242 Calories; 6 g Fat; 2 g Sat; 4 g Mono; 7 mg Cholesterol; 32 g Carbohydrates; 9 g Protein; 1 g Fiber; 593 mg Sodium; 228 mg Potassium

2 Carbohydrate Serving

Exchanges: 2 starch, 1 fat

Tips & Notes