Risotto, Risotto, Risotto

Name: Risotto, Risotto, Risotto
Prep time: 33 min
Cook time: 33 min
Total time: 33 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 237 milliliters uncooked Arborio rice; 0 teaspoons freshly ground black pepper; 2 Tbsps butter, divided; 454 grams packages presliced fresh cremini mushrooms; 2 Tbsps dry sherry; 1 teaspoon fresh thyme leaves; 0 teaspoons kosher salt; 2 Tbsps olive oil; 296 milliliters chopped onion; 79 milliliters 1.3 ounces grated fresh Parmigiano-Reggiano cheese, divided (about; 946 milliliters fat-free, lower-sodium chicken or vegetable broth

Risotto, Risotto, Risotto is a gluten free side dish. This recipe covers 19% of your daily requirements of vitamins and minerals. One portion of this dish contains around 10g of protein, 15g of fat, and a total of 387 calories. This recipe serves 4. From preparation to the plate, this recipe takes roughly 33 minutes. Head to the store and pick up kosher salt, parmigiano-reggiano cheese, olive oil, and a few other things to make it today.

Instructions

Bring broth to a simmer in a 3-quart saucepan (do not boil). Keep warm over low heat.

Ingredients you will need

Broth

Equipment you will use

Sauce Pan

Heat a deep 10-inch skillet over medium heat. Melt 1 tablespoon butter with olive oil in pan; cook until butter melts.

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Olive Oil

Butter

Equipment you will use

Frying Pan

Add onion and mushrooms; saut 5 minutes or until tender.

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Mushrooms

Onion

Add rice; cook 1 minute, stirring constantly. Stir in sherry; cook 30 seconds or until liquid is nearly absorbed, stirring constantly. Stir in 1 cup broth; cook 5 minutes or until liquid is nearly absorbed, stirring constantly.

Ingredients you will need

Sherry

Broth

Rice

Add remaining broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 14 minutes).

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Broth

Remove from heat; stir in remaining 1 tablespoon butter, 1/4 cup cheese, and remaining ingredients. Cover and let stand 2 minutes.

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Butter

Cheese

Sprinkle with remaining cheese.

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Cheese

Serve immediately.

Tomato-Basil Risotto: Omit mushrooms, sherry, thyme, and salt.

Ingredients you will need

Mushrooms

Sherry

Tomato

Basil

Thyme

Salt

Add 1/4 cup white wine to sauted onion, cooking as directed above.

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White Wine

Onion

Add broth, and cook as directed above.

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Broth

Remove from heat; stir in 1 cup chopped drained San Marzano tomatoes, 1/2 cup grated fresh Parmigiano-Reggiano cheese, 2 tablespoons chopped fresh basil, and pepper. Cover and let stand 2 minutes before serving.

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Fresh Basil

Parmigiano Reggiano

Tomato

Cheese

Pepper

Serves 4 (serving size: about 1 cup) CALORIES 364; FAT 1g (sat 6g, mono 4g, poly 9g); PROTEIN 2g; CARB 4g; FIBER 4g; CHOL 23mg; IRON 7mg; SODIUM 683mg; CALC 170mg

Spring Vegetable Risotto: Omit mushrooms and sherry.

Ingredients you will need

Mushrooms

Vegetable

Sherry

Add 1/2 cup white wine to sauted onion, cooking as directed above.

Ingredients you will need

White Wine

Onion

Add broth, and cook as directed above, adding 1 cup chopped trimmed asparagus spears and 3/4 cup frozen petite green peas, thawed, before adding last 1/2 cup broth.

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Asparagus

Green Peas

Broth

Remove from heat; stir in 1/3 cup grated fresh Parmigiano-Reggiano cheese, thyme, pepper, and salt. Cover and let stand 2 minutes.

Ingredients you will need

Parmigiano Reggiano

Cheese

Pepper

Thyme

Salt

Serves 4 (serving size: 1 cup) CALORIES 366; FAT 2g (sat 6g, mono 4g, poly 1g); PROTEIN 5g; CARB 2g; FIBER 5g; CHOL 21mg; IRON 5mg; SODIUM 595mg; CALC 125mg