Classic Risotto

4 servings
Preparation Time: 55 minutes
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Equipment

  • Saucepan 3-quart
  • nonstick skillet 12-inch

Ingredients

  • 6 cups vegetable broth
  • 2 tablespoons butter or margarine
  • 1 ⁄4 cup olive or vegetable oil
  • 1 medium onion thinly sliced
  • 2 tablespoons chopped fresh parsley
  • 2 cups uncooked Arborio or medium-grain white rice
  • 1 cup dry white wine or vegetable broth
  • 1 cup freshly grated or shredded Parmesan cheese
  • 1 ⁄2 teaspoon coarsely ground pepper

Instructions

  • In 3-quart saucepan, heat broth over medium heat.
  • Meanwhile, in 12-inch nonstick skillet or 4-quart saucepan, heat butter and oil over medium-high heat until butter is melted.
  • Add onion and parsley; cook about 5 minutes, stirring frequently, until onion is tender.
  • Stir in rice.
  • Cook, stirring occasionally, until edges of rice kernels are translucent.
  • Stir in wine.
  • Cook about 3 minutes, stirring constantly, until wine is absorbed.
  • Reduce heat to medium.
  • Pour 1⁄2 cup of the hot broth over rice mixture.
  • Cook uncovered, stirring frequently, until broth is absorbed.
  • Continue cooking 30 to 35 minutes, adding broth 1⁄2 cup at a time and stirring frequently, until rice is almost tender and mixture is creamy.
  • Remove from heat.
  • Stir in cheese and pepper.

Notes / Tips / Wine Advice:

Classic Risotto with Peas: Just before serving, stir in a 1-pound bag of frozen sweet peas, cooked and drained.
Risottos are very easy to make and will stick to your ribs. To create authentic taste and texture, use Arborio rice, a short-grain rice with a high starch content that lends risotto its creaminess. Add the hot broth a half cup at a time and don’t add more until the liquid has been absorbed. This will ensure a wonderful creamy rice dish.

Nutritional Information

Calories: 720 kcal
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Course Rice
Diets Low Fat / Vegetarian