Recipe Details

Risotto

  • Servings: 4
  • Ready In 40 minutes
  • 5 cups Chicken broth
  • 1 Tbs Butter
  • 1 small Onion; chopped
  • 1 1/2 cup Arborio rice
  • 1/2 cup white wine; (sauvignon blanc is nice)
  • 1/2 cup Parmesan cheese; grated
  • 1 stalk celery; minced
  • 1 cup frozen peas; thawed (or fresh, if you have them)
  • 1/2 cup fresh parsley; minced
Bring stock to simmer, and keep it there. Heat butter in lg saucepan over medium heat. Saute onion and celery 2-3 mins.

Add rice, stir one minute until it is translucent and coated. Add wine, stirring constantly until it is absorbed. Add stock 1/2 cup at a time, stirring constantly until each 1/2 cup is absorbed. (Save out about 1/2 c stock till later.) This should take about 20 minutes. Rice should be tender but still a bit al dente. Remove from heat. Quickly add the last 1/2 c stock, the cheese, the peas, and the parsley.

Nutritional Facts

  • Serving Size 1 Serving (1715g)
    Servings Per Recipe: 4
  • Amount Per Serving
  • Calories 450
    Calories From Fat 64
  • % Daily Value
  • Total Fat 7g
    10%
  • Saturated Fat 3g
    13%
  • Trans Fat 3g
  • Cholesterol 10g
    3%
  • Sodium 6398g
    221%
  • Total Carbohydrate 77g
    23%
  • Dietary Fiber 5g
    20%
  • Sugars 72g
  • Protein 18g
    25%