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

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.

Amanda Haas
Recipe by Oxmoor House September 2012

Gallery

Credit: Oxmoor House

Recipe Summary

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

Ingredients

Ingredient Checklist

Directions

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

    Advertisement
  • Heat a deep 10-inch skillet over medium heat. Melt 1 tablespoon butter with olive oil in pan; cook until butter melts. Add onion; saut 5 minutes or until tender. Add rice; cook 1 minute, stirring constantly. Stir in wine; 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). Before adding last 1/2 cup of broth, add asparagus and peas. Remove from heat; stir in remaining 1 tablespoon butter, cheese, and remaining ingredients. Cover and let stand 2 minutes. Serve immediately.

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 10.5g; carbohydrates 48.2g; fiber 5g; cholesterol 21mg; iron 1.5mg; sodium 595mg; calcium 125mg.
Advertisement
Advertisement