Risotto
Ingredients
- 1 med onion chopped, about 1/2 cup
- 1 clove garlic minced
- 2 tbsp olive oil
- 1 cup arbodrio rice uncooked
- 29 oz chicken broth reduced sodium
- ΒΌ cup parmesan cheese grated
- lemon peel finely shredded, optional
Instructions
- In a 3-quart saucepan, cook onion and garlic in hot oil over medium heat for 3 to 5 minutes or until onion is tender, stirring occasionally. Add the rice and cook for 3 to 5 minutes or until rice is golden brown, stirring frequently.
- Meanwhile, in a 1 1/2-quart saucepan, bring broth to boiling; reduce heat. Cover and keep broth simmering. Carefully stir 1/2 cup of the broth into the rice mixture. Cook over medium heat until liquid is absorbed, stirring frequently. Continue adding broth, 1/2 cup at a time, stirring frequently until the broth has been absorbed. Rice should be tender and creamy (should take 20 to 25 minutes).
- Stir in cheese; heat through. If desired, sprinkle with lemon peel. Serve immediately.
Notes
- LEMON-ASPARAGUS RISOTTO: Add 1 cup chopped asparagus and 1 teaspoon finely shredded lemon peel to the risotto after half of the chicken broth has been stirred into the risotto.
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