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Risotto with Caramelized Onions

Yield 5 servings (serving size: 1 cup)

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 cup Caramelized Onions (about 3 cups uncooked)
  • 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

Nutrition 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

How to Make It

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

  2. 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.