Rating: 4.5 stars
5 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Risotto is traditionally made with Arborio rice because of its high starch content and firm texture. Constant stirring helps release the rice's starches, creating a creamy texture with separate grains. A large skillet or sauté pan provides a broad surface to help the rice cook evenly.

Recipe by Cooking Light March 2002

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Credit: Becky Luigart-Stayner; Lydia DeGaris-Pursell

Recipe Summary test

Yield:
6 servings (serving size: about 1 1/4 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring broth to a simmer in a large saucepan (do not boil). Keep warm over low heat.

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  • Heat oil in a large nonstick skillet over medium heat. Add onion; cook 5 minutes or until tender, stirring frequently. Add rice and rind; cook 2 minutes, stirring constantly. Stir in wine, and cook 3 minutes or until the liquid is nearly absorbed, stirring constantly.

  • Add 3 1/2 cups broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 20 minutes). Stir in asparagus. Add remaining broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 10 minutes). Remove from heat; stir in cheese and juice. Sprinkle with thyme.

Nutrition Facts

307 calories; calories from fat 14%; fat 4.9g; saturated fat 1.9g; mono fat 2.4g; poly fat 0.3g; protein 11.7g; carbohydrates 51.2g; fiber 2.7g; cholesterol 6mg; iron 1.2mg; sodium 532mg; calcium 154mg.
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