If you're like me risotto just sounds fancy to me. Risotto is great to pair with chicken, fish, or even veggies. This is a very simple and flavorful dish. Risotto is said to be a dish you have to be very patient with, but I find that in this recipe, that's not necessarily the case.
1. In skillet heat butter and oil, until butter is melted. Cook onion and parsley for 5 min.
2. Stir in rice until kernels are translucent. Stir in 1/2 cup chicken borth and cook until absorbed.
3. Reduce heat to medium. Stir in 1 cup of chicken broth, cook until absorbed, about 5 min.
4. Repeat adding 1 cup of chicken broth until rice is cooked throughly.
5. Stir in cheese and pepper.
As always, garnish your dish. You can serve as a bed for chicken or fish, or as a great side dish. Garnish with fresh herbs. I like to use celery leaves. it adds a fresh crisp to the dish.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (294g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 67 (25%)|
|Amt Per Serving||% DV|
|Total Fat 7.5g||10 %|
|Saturated Fat 3.6g||18 %|
|Monounsaturated Fat 2.7g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 16.7mg||5 %|
|Sodium 926.1mg||32 %|
|Potassium 161.2mg||4 %|
|Total Carbohydrate 41.3g||12 %|
|Dietary Fiber 1.9g||8 %|
|Sugars, other 39.4g|
|Protein 8.1g||12 %|
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Calories per serving: 268
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