Risotto is comforting, substantial, and so versatile. Plus, once you learn how to stir it and add the broth, you realize it's truly a cinch to make. Here are a few main-dish combinations that will take you through the seasons.

Amanda Haas
Recipe by Oxmoor House September 2012

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Recipe Summary

hands-on:
5 mins
total:
33 mins
Yield:
Serves 4 (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring broth to a simmer in a 3-quart saucepan (do not boil). Keep warm over low heat.

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  • Heat a deep 10-inch skillet over medium heat. Melt 1 tablespoon butter with olive oil in pan; cook until butter melts. Add onion and mushrooms; sauté 5 minutes or until tender. Add rice; cook 1 minute, stirring constantly. Stir in sherry; cook 30 seconds or until liquid is nearly absorbed, stirring constantly. Stir in 1 cup broth; cook 5 minutes or 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 (about 14 minutes). Remove from heat; stir in remaining 1 tablespoon butter, 1/4 cup cheese, and remaining ingredients. Cover and let stand 2 minutes. Sprinkle with remaining cheese. Serve immediately.

  • Tomato-Basil Risotto: Omit mushrooms, sherry, thyme, and salt. Add 1/4 cup white wine to sauted onion, cooking as directed above. Add broth, and cook as directed above. Remove from heat; stir in 1 cup chopped drained San Marzano tomatoes, 1/2 cup grated fresh Parmigiano-Reggiano cheese, 2 tablespoons chopped fresh basil, and pepper. Cover and let stand 2 minutes before serving. Serves 4 (serving size: about 1 cup) CALORIES 364; FAT 1g (sat 6g, mono 4g, poly 9g); PROTEIN 2g; CARB 4g; FIBER 4g; CHOL 23mg; IRON 7mg; SODIUM 683mg; CALC 170mg

  • Spring Vegetable Risotto: Omit mushrooms and sherry. Add 1/2 cup white wine to sauted onion, cooking as directed above. Add broth, and cook as directed above, adding 1 cup chopped trimmed asparagus spears and 3/4 cup frozen petite green peas, thawed, before adding last 1/2 cup broth. Remove from heat; stir in 1/3 cup grated fresh Parmigiano-Reggiano cheese, thyme, pepper, and salt. Cover and let stand 2 minutes. Serves 4 (serving size: 1 cup) CALORIES 366; FAT 2g (sat 6g, mono 4g, poly 1g); PROTEIN 5g; CARB 2g; FIBER 5g; CHOL 21mg; IRON 5mg; SODIUM 595mg; CALC 125mg

Source

Cooking Light Real Family Food

Nutrition Facts

366 calories; calories from fat 0%; fat 15.2g; saturated fat 6g; mono fat 6.4g; poly fat 1g; protein 11.1g; carbohydrates 47.5g; fiber 3.6g; cholesterol 21mg; iron 0.8mg; sodium 600mg; calcium 131mg.
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