A typical risotto that is easy to make and very delicious. Pairs well with blackened scallops or salmon.
In a saucepan heat the chicken stock to a boil but then reduce the heat to keep the stock simmering. In a frying pan over medium heat, combine 1 tablespoon oil with 2 tablespoons of butter. Add the minced onions and saute until the onion is soft (but not caramelized).
Add the rice to the onion and stir until the rice is coated with the oil and onion mixture. Stir for several minutes until the grain are translucent. Begin add the chicken stock a ladle at a time. Stir constantly. When the rice has absorbed the chicken stock add another ladle and begin the process again. Add a ladle of stock, stir until dissolved, etc. Repeat this until there is no chicken stock left. This should take between 20 and 30 minutes. Add salt and pepper to taste.
Remove the risotto from the heat and add a tablespoon of butter. Stir in the Parmesan cheese and melt it into the hot Risotto.
Enjoy.
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Serving Size: 1 Serving (639g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 693 | ||
Calories from Fat: 187 (27%) | ||
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Amt Per Serving | % DV | |
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Total Fat 20.7g | 28 % | |
Saturated Fat 10.2g | 51 % | |
Monounsaturated Fat 7.1g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 44.9mg | 14 % | |
Sodium 2884mg | 99 % | |
Potassium 298mg | 8 % | |
Total Carbohydrate 103.4g | 30 % | |
Dietary Fiber 4g | 16 % | |
Sugars, other 99.4g | ||
Protein 20.6g | 29 % | |
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: 693
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