Risotto with Caramelized Onions

recipe

Yield:

5 servings (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 355
Caloriesfromfat 20 %
Fat 7.8 g
Satfat 2.4 g
Monofat 4.1 g
Polyfat 0.8 g
Protein 10.8 g
Carbohydrate 60.3 g
Fiber 3.1 g
Cholesterol 7.8 mg
Iron 3.3 mg
Sodium 328 mg
Calcium 118 mg

Ingredients

4 (10 1/2-ounce) cans low-salt chicken broth
1 tablespoon extra-virgin olive oil
1/3 cup finely chopped shallots
1 1/2 cups Arborio rice or other short-grain rice
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup chopped fresh flat-leaf parsley
1/4 cup (1 ounce) grated fresh Parmesan cheese

Preparation

Bring the chicken broth to a simmer in a medium saucepan (do not boil). Keep the broth warm over low heat.

Heat oil in a large saucepan over medium heat. Add shallots, and sauté 1 minute. Add rice, and cook 2 minutes, stirring constantly. Add 1/2 cup broth, and cook 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. Stir in Caramelized Onions, salt, and pepper; cook 1 minute. Remove from heat; stir in parsley and cheese. Serve immediately.

Note:

Greg Patent,

April 1998
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