Risotto with Caramelized Onions

Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 355
  • Calories from fat: 20%
  • Fat: 7.8g
  • Saturated fat: 2.4g
  • Monounsaturated fat: 4.1g
  • Polyunsaturated fat: 0.8g
  • Protein: 10.8g
  • Carbohydrate: 60.3g
  • Fiber: 3.1g
  • Cholesterol: 7.8mg
  • Iron: 3.3mg
  • Sodium: 328mg
  • Calcium: 118mg

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

Preparation

  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.
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