Rating: 5 stars
3 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 3

"One time when I was making risotto, I had leftover Champagne, so I tossed it in. Now I'm famous for this dish." --CL Reader

Recipe by Cooking Light April 2000

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Recipe Summary

Yield:
4 servings (serving size: 1 cup risotto and 1 tablespoon parmesan)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring the first 3 ingredients to a simmer in a medium saucepan (do not boil). Keep warm over low heat.

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  • Heat oil in a large saucepan over medium-high heat. Add onion, and sauté 3 minutes. Add rice; sauté 2 minutes. Stir in Champagne; cook 1 minute or until the liquid is absorbed. Stir in 1 cup broth mixture; cook for 5 minutes or until liquid is nearly absorbed, stirring constantly. Reduce heat to medium. Add remaining broth mixture, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 25 minutes total). Stir in feta. Sprinkle each serving with Parmesan cheese.

Nutrition Facts

331 calories; calories from fat 27%; fat 10.1g; saturated fat 4.9g; mono fat 4.1g; poly fat 0.6g; protein 12.4g; carbohydrates 45.8g; fiber 1.5g; cholesterol 24mg; iron 2.6mg; sodium 835mg; calcium 204mg.
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