Shortcut Risotto

April 29, 2013

217

Risotto is a traditional Italian creamy rice that goes beautifully with almost any dish. The normally time-consuming process of cooking risotto is reduced in this recipe, making it a quick and easy dinner accompaniment.

4 tablespoons olive oil
6 tablespoons butter
1 large onion, finely chopped
1/2 cup chopped mushrooms (optional)
1 large clove garlic, minced
2 cups short-grain pearl rice
4 14 ounce cans regular-strength chick broth
1 cup grated Parmesan cheese

Place olive oil and 4 tablespoons of butter in a heavy 4-quart pan over medium heat. When butter melts, add onion and mushrooms (optional) and cook, stirring occasionally, until soft. Add garlic and rice and stir until rice looks milky, about 3 minutes. Mix in all of the broth. Cook, uncovered, stirring occasionally, until mixture comes to a boil. Lower heat and let rice boil gently. Continue cooking uncovered until most of the liquid is absorbed, about 20 to 25 minutes. Be sure to stir the rice as the liquid is absorbed to prevent it from sticking to the pan. Turn off the heat and stir in cheese and remaining 2 tablespoons of butter.

Nutritions

Calories
315

Sodium
512mg
21% DV

Fat
21g
32% DV

Protein
11g
23% DV

Carbs
16g
5% DV

Fiber
1g
6% DV