Directions:
- Melt the butter in a large stock pot over medium heat.
- Meanwhile, bring chicken broth to a simmer in a medium sauce pan.
- Add the onions and sauté for ten minutes, or until tender.
- Add the rice and stir frequently until rice begins to look translucent.
- Add one cup simmering broth.
- Stir slowly but steadily until liquid is absorbed by rice.
- Keep mixture lightly simmering at all times, reducing the heat as necessary.
- Repeat until 1-2 cups of broth remain. By this time, your rice should look begin to look creamy. (See Intro for more)
- Add one half cup broth at a time until risotto is thoroughly cooked (see note).
- Remove from heat.
- Add parmesan, season with salt and pepper to taste.
- Stir throughly but gently.
- Let risotto sit until flavors meld together (about 5 minutes).
- Serve hot.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 182.76 Kcal (765 kJ) | ||
| Calories from fat | 135.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.09g | 23% | |
|---|---|---|---|
| Cholesterol | 40.38mg | 13% | |
| Sodium | 1263.33mg | 53% | |
| Potassium | 235.16mg | 5% | |
| Total Carbs | 2.21g | 1% | |
| Sugars | 0.92g | 4% | |
| Dietary Fiber | 0.37g | 1% | |
| Protein | 7g | 14% | |
| Vitamin C | 17.7mg | 30% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 0.2mg | 1% | |
| Calcium | 241.4mg | 24% | |
| Amount Per 100 g | |||
| Calories | 64.22 Kcal (269 kJ) | ||
| Calories from fat | 47.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.3g | 23% | |
|---|---|---|---|
| Cholesterol | 14.19mg | 13% | |
| Sodium | 443.92mg | 53% | |
| Potassium | 82.63mg | 5% | |
| Total Carbs | 0.78g | 1% | |
| Sugars | 0.32g | 4% | |
| Dietary Fiber | 0.13g | 1% | |
| Protein | 2.46g | 14% | |
| Vitamin C | 6.2mg | 30% | |
| Iron | 0.1mg | 1% | |
| Calcium | 84.8mg | 24% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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