Risotto recipe I found online that I tried and love. This is by no means mine but thought I would share the wealth! :)
1. Bring stock to a boil in a medium saucepan over medium heat; reduce heat and keep at a low simmer.
2. Meanwhile, heat oil in a large heavy saucepan over medium heat. Add shallots and cook, stirring frequently, until they are softened and translucent, about 4 minutes. Add rice; cook, stirring frequently, until it is thoroughly coated and lsightly fragrant, 3 to 4 minutes. Add wine and cook, stirring constantly, until it is completed absorbed.
3. Using ladle, add 3/4 cup hot chicken stock to rice mixture; stir constantly with a wooden spoon until it is thick enough to leave a clear wake behind the spoon.
4. Continue adding stock 3/4 cup at a time stirring constantly after each addition until rice is mostly translucent but still opaque in the center and liquid is the consistency of heavy cream, a total of 18 to 20 minutes. The mixture will continue to thicken slightly when removed from heat. Remove from heat and add butter and cheese.
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Serving Size: 1 Serving (78g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 287 | ||
Calories from Fat: 114 (40%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.6g | 17 % | |
Saturated Fat 7.1g | 36 % | |
Monounsaturated Fat 4.2g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 28.4mg | 9 % | |
Sodium 53.2mg | 2 % | |
Potassium 84.7mg | 2 % | |
Total Carbohydrate 32g | 9 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 30.9g | ||
Protein 9.7g | 14 % | |
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: 287
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