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Recipe Summary

Yield:
Makes 6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Sauté first 3 ingredients in hot oil in a Dutch oven over medium-high heat until tender.

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  • Add rice; cook, stirring constantly, 2 minutes. Reduce heat to medium; add 1 cup broth. Cook, stirring often, until liquid is absorbed.

  • Repeat procedure with remaining chicken broth, 1 cup at a time. (Cooking time for the rice mixture is about 30 minutes.)

  • Add wine; cook, stirring gently, until liquid is absorbed. Stir in cheese and butter. Serve immediately.

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