Risotto, Risotto, Risotto!

recipe
Risotto is comforting, substantial, and so versatile. Plus, once you learn how to stir it and add the broth, you realize it's truly a cinch to make. Here are a few main-dish combinations that will take you through the seasons.

Yield:

Serves 4 (serving size: 1 cup)
Total time: 33 Minutes

Recipe from

Oxmoor House

Recipe Time

Hands-on: 5 Minutes
Total: 33 Minutes

Nutritional Information

Calories 366
Caloriesfromfat 0.0 %
Fat 15.2 g
Satfat 6 g
Monofat 6.4 g
Polyfat 1 g
Protein 11.1 g
Carbohydrate 47.5 g
Fiber 3.6 g
Cholesterol 21 mg
Iron 0.8 mg
Sodium 600 mg
Calcium 131 mg

Ingredients

4 cups fat-free, lower-sodium chicken or vegetable broth
2 tablespoons butter, divided
2 tablespoons olive oil
1 1/4 cups chopped onion
2 (8-ounce) packages presliced fresh cremini mushrooms
1 cup uncooked Arborio rice
2 tablespoons dry sherry
1.3 ounces grated fresh Parmigiano-Reggiano cheese, divided (about 1/3 cup)
1 teaspoon fresh thyme leaves
1/4 teaspoon freshly ground black pepper
1/8 teaspoon kosher salt

Preparation

1. Bring broth to a simmer in a 3-quart saucepan (do not boil). Keep warm over low heat.

2. Heat a deep 10-inch skillet over medium heat. Melt 1 tablespoon butter with olive oil in pan; cook until butter melts. Add onion and mushrooms; sauté 5 minutes or until tender. Add rice; cook 1 minute, stirring constantly. Stir in sherry; cook 30 seconds or until liquid is nearly absorbed, stirring constantly. Stir in 1 cup broth; cook 5 minutes or until liquid is nearly absorbed, stirring constantly. Add remaining broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 14 minutes). Remove from heat; stir in remaining 1 tablespoon butter, 1/4 cup cheese, and remaining ingredients. Cover and let stand 2 minutes. Sprinkle with remaining cheese. Serve immediately.

Tomato-Basil Risotto: Omit mushrooms, sherry, thyme, and salt. Add 1/4 cup white wine to sauted onion, cooking as directed above. Add broth, and cook as directed above. Remove from heat; stir in 1 cup chopped drained San Marzano tomatoes, 1/2 cup grated fresh Parmigiano-Reggiano cheese, 2 tablespoons chopped fresh basil, and pepper. Cover and let stand 2 minutes before serving. Serves 4 (serving size: about 1 cup) CALORIES 364; FAT 16.1g (sat 6.6g, mono 6.4g, poly 0.9g); PROTEIN 10.2g; CARB 45.4g; FIBER 3.4g; CHOL 23mg; IRON 0.7mg; SODIUM 683mg; CALC 170mg

Spring Vegetable Risotto: Omit mushrooms and sherry. Add 1/2 cup white wine to sauted onion, cooking as directed above. Add broth, and cook as directed above, adding 1 cup chopped trimmed asparagus spears and 3/4 cup frozen petite green peas, thawed, before adding last 1/2 cup broth. Remove from heat; stir in 1/3 cup grated fresh Parmigiano-Reggiano cheese, thyme, pepper, and salt. Cover and let stand 2 minutes. Serves 4 (serving size: 1 cup) CALORIES 366; FAT 15.2g (sat 6g, mono 6.4g, poly 1g); PROTEIN 10.5g; CARB 48.2g; FIBER 5g; CHOL 21mg; IRON 1.5mg; SODIUM 595mg; CALC 125mg

Amanda Haas,

Cooking Light Real Family Food,

Oxmoor House

September 2012
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