Stovetop Risotto
from Tiffany at eatathomecooks.com
Servings: 6 to 8
Calories: 384kcal
Ingredients
- 4½ cups chicken broth
- 2 Tbs. butter
- ½ cup diced onion
- 2 cups arborio rice
- 1½ cups parmesan shredded
- salt & pepper to taste
Instructions
- Melt butter in heavy-bottomed pot over medium heat.
- Add onion and cook 1-2 minutes, until onion softens.
- Add rice and cook 1-2 minutes until rice begins to take on translucent quality.
- Add 1½ cups broth to the pot and cook, stirring gently.
- When that liquid has been absorbed, add another cup of broth and cook until that liquid is absorbed, stirring frequently.
- Continue until all the liquid has been added and absorbed by the rice, it may take up to 5 cups of broth.
- The risotto should look creamy and have just a slight whiteness to the grains.
- Remove from heat and add Parmesan, salt and pepper.
Notes
If you're pressed for time on a weeknight and don't have 30 minutes, try rice cooked in chicken broth and topped with parmesan cheese as a faster alternative.
Nutrition
Calories: 384kcal | Carbohydrates: 56g | Protein: 14g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 27mg | Sodium: 1080mg | Potassium: 234mg | Fiber: 2g | Sugar: 1g | Vitamin A: 312IU | Vitamin C: 13mg | Calcium: 312mg | Iron: 3mg