Risotto is an Italian rice dish made with short-grain Arborio rice. As you cook the rice, keep adding simmering liquid so that it will be thick and creamy

Recipe by Oxmoor House January 2001

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Yield:
4 servings (serving size: 1 cup)
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Ingredients

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Directions

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  • Combine broth and water in a medium saucepan; place over medium heat. Cover and bring to a simmer; reduce heat to low, and keep warm. (Do not boil.)

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  • Coat a large saucepan with cooking spray; place over medium-low heat until hot. Add rice and 1 cup simmering broth mixture. Cook, stirring constantly, until most of liquid is absorbed. Add 1 1/2 cups broth mixture, 1/2 cup at a time, cooking and stirring constantly until each 1/2 cup addition is absorbed. Stir in tomato. Add remaining 2 cups broth mixture, 1/2 cup at a time, cooking and stirring constantly until each 1/2 cup addition is absorbed. (Rice will be tender and will have a creamy consistency.) Add peas and remaining ingredients, stirring until cheese melts; serve immediately.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

303 calories; fat 4.7g; saturated fat 2.3g; protein 10.6g; carbohydrates 54g; cholesterol 9mg; iron 3.4mg; sodium 857mg; calories from fat 14%; fiber 3g; calcium 186mg.
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