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Simple Risotto

Photo: Anna Williams
Prep time 50 mins
Yield Makes 4 servings

Ingredients

  • 2 tablespoons unsalted butter
  • 1 small yellow onion, finely chopped
  • 2 cups Arborio rice
  • 1 cup dry white wine
  • 4 cups low-sodium chicken broth
  • 1 cup grated Parmesan
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper

Nutrition Information

  • calories 660
  • caloriesfromfat 20 %
  • fat 15 g
  • satfat 4 g
  • cholesterol 41 mg
  • sodium 662 mg
  • carbohydrate 94 g
  • fiber 2 g
  • sugars 2 g
  • protein 23 g

How to Make It

  1. Melt the butter in a large saucepan over medium heat. Add the onion and cook for 3 minutes. Add the rice and cook, stirring constantly, for 2 minutes. Reduce heat to medium-low. Add the wine and cook, stirring frequently, until the liquid is absorbed. Add the broth, 1/2 cup at a time, stirring occasionally and waiting until it's absorbed before adding more. It should take about 30 minutes for all the broth to be absorbed. Remove from heat and stir in the Parmesan, salt, and pepper. Spoon into individual bowls.