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Prep Time: 5 Minutes Cook Time: 40 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This was my first ever attempt at making risotto and we loved it! I called up my Sister and she gave me the directions to her fabulous risotto over the phone - the instructions were that easy. It's not difficult but labour-intensive - you have to give this dish your undivided attention and stir, stir, stir! You can also add other veggies while cooking and/or butter at the end.Enjoy! Ingredients:
2 teaspoons olive oil |
1/4 cup onion, finely chopped |
1/4 cup carrot, finely chopped |
1 cup arborio or vialone nano rice (i used unico brand italian rice ) |
6 cups chicken broth (or more) |
1/4 cup dry white wine |
1/2 cup reduced-fat parmesan cheese |
fresh parsley, chopped for garnish |
Directions:
1. Keep broth in a saucepan over low-medium heat. On another burner, heat oil in a large saucepan over medium heat and saute onion and carrot for about 3 minutes. Add rice and stir. Pour in 2 cups of chicken broth and stir. And stir. And stir! You should never stop stirring for more than a minute at a time.
2. When you are stirring and you notice that the rice doesn't cover the bottom of the pot right away, it is time to add another cup of hot broth. Keep repeating this procedure; taste the rice after about 30 minutes and see if the crunch is gone. The rice should be tender and the consistency of the dish should be creamy. I found that I used the full amount of broth by the time it was at the right consistency. You may need more.
3. When you are happy with the consistency, stir in wine. Remove from heat and stir in Parmesan.
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