Roasted red peppers are wonderful with this dish; serve them whole, on the side, or minced, on top.
In a 2- to 3-quart pan over hi heat, bring 6 1/2 c broth to a simmer; cover and reduce heat to maintain simmer.
Meanwhile, in a food processor, whirl basil, garlic, and 1 tsp olive oil until coarsely chopped. Add cheese and whirl until finely ground.
Add remaining 2 tsp oil and the butter to a 5- to 6-quart pan over med-hi heat; when hot (mixture will be foamy), add shallots and stir often until limp, 1-2 min. Add rice and stir often until beginning to turn opaque, 1-2 min.
Add wine and stir until absorbed, about 1 min. Add 6 cups broth, 1 cup at a time, stirring after each addition until almost absorbed, 25-30 min total. Stir in basil mixture and cook; stirring often, until rice is barely tender to bite and mixture is creamy, about 2 min longer. If risotto is thicker than desired, stir in a little more both.
Ladle risotto into wide, shallow bowls, and serve immediately.
Roasted red peppers are wonderful with this dish; serve them whole, on the side, or minced, on top.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1436g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 3194 | ||
Calories from Fat: 1893 (59%) | ||
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Amt Per Serving | % DV | |
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Total Fat 210.4g | 281 % | |
Saturated Fat 63.4g | 317 % | |
Monounsaturated Fat 86.1g | ||
Polyunsanturated Fat 43.4g | ||
Cholesterol 1021.5mg | 314 % | |
Sodium 1199.4mg | 41 % | |
Potassium 2593.7mg | 68 % | |
Total Carbohydrate 45.9g | 13 % | |
Dietary Fiber 1.6g | 6 % | |
Sugars, other 44.3g | ||
Protein 256g | 366 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 3194
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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