Garden Risotto
Recipe from
Better Homes and Gardens
Long, slow cooking, with stirring and watching, ensures success in producing the creamy results for this classic Italian side dish recipe.
Servings:
4 side-dish servings
Total Time:
30 mins
Ingredients
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1 cuparborio rice or medium-grain white ricesee savings
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2 tablespoonsolive oil or cooking oilsee savings
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2 clovesgarlic, mincedsee savings
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3-1/4 to 3-1/2 cupsreduced-sodium chicken broth or vegetable brothsee savings
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1 cupshredded carrotsee savings
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1/4 cupthinly sliced green onionsee savings
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1/4 to 1/2 cupshredded Parmesan or Romano cheesesee savings
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2 tablespoonssnipped fresh basilsee savings
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Thin carrot curls (optional)see savings
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Basil leaves (optional)see savings
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Directions
1.
In a large saucepan cook and stir uncooked rice in hot oil over medium heat for 5 minutes. Add garlic; cook and stir 1 minute more.
2.
Meanwhile, in a medium saucepan, bring broth to boiling; reduce heat and simmer.
3.
Slowly add 1 cup of the broth to rice mixture (be careful of spattering, because broth will steam up when it hits the hot pan); stir constantly. Cook and stir over medium heat until broth is absorbed (about 5 minutes).
4.
Add 2 more cups of broth, 1/2 cup at a time, stirring constantly until broth is absorbed. Stir in remaining broth, shredded carrot, and green onion. Cook and stir until rice is creamy and just tender. Stir in cheese and snipped basil.
5.
If desired, garnish with the carrot curls and basil leaves. Makes 4 side-dish servings.
Nutrition information
Per serving: Calories 289, Total Fat 10 g, Saturated Fat 1 g, Cholesterol 5 mg, Sodium 611 mg, Carbohydrate 42 g, Fiber 1 g, Protein 8 g. Daily Values: Vitamin A 0%, Vitamin C 6%, Calcium 7%, Iron 14%.
Percent Daily Values are based on a 2,000 calorie diet
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