Basil Risotto

Basil Risotto
The recipe Basil Risotto could satisfy your Mediterranean craving in roughly 45 minutes. This side dish has 361 calories, 11g of protein, and 13g of fat per serving. This gluten free recipe serves 6. A mixture of fat-skimmed chicken broth, lightly basil leaves, olive oil, and a handful of other ingredients are all it takes to make this recipe so yummy.

Instructions

1
In a 2- to 3-quart pan over high heat, bring 6 1/2 cups broth to a simmer; cover and reduce heat to maintain simmer.
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BrothBroth
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Frying PanFrying Pan
2
Meanwhile, in a food processor, whirl basil, garlic, and 1 teaspoon olive oil until coarsely chopped.
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Olive OilOlive Oil
GarlicGarlic
BasilBasil
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Food ProcessorFood Processor
3
Add cheese and whirl until finely ground.
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CheeseCheese
4
Add remaining 2 teaspoons oil and the butter to a 5- to 6-quart pan over medium-high heat; when hot (mixture will be foamy), add shallots and stir often until limp, 1 to 2 minutes.
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ShallotShallot
ButterButter
Cooking OilCooking Oil
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Frying PanFrying Pan
5
Add rice and stir often until beginning to turn opaque, 1 to 2 minutes.
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RiceRice
6
Add wine and stir until absorbed, about 1 minute.
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WineWine
7
Add 6 cups broth, 1 cup at a time, stirring after each addition until almost absorbed, 25 to 30 minutes total. Stir in basil mixture and cook, stirring often, until rice is barely tender to bite and mixture is creamy, about 2 minutes longer. If risotto is thicker than desired, stir in a little more broth.
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BasilBasil
BrothBroth
RiceRice
8
Ladle risotto into wide, shallow bowls, and serve immediately.
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BowlBowl
LadleLadle
DifficultyHard
Ready In45 m.
Servings6
Health Score6
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