Directions:
- Place broth on back burner within easy reach; bring to and keep broth at a low simmer.
- Over medium-high heat, sauté onion in olive oil in large Dutch-oven for 3 minutes; add rice and continue sautéing for another minute.
- Add hot broth to rice a half-cup at a time; stirring and allowing rice to absorb broth before each next addition of broth ~ There will be 20 or so total half-cup additions.
- Continue adding broth a half-cup at a time, and stirring, until the rice is creamy with its grains cooked firm to the tooth (not mushy or soupy) and broth is absorbed.
- Remove pan from heat and stir in cheese; serve.
- NOTE: You do not have to use all 6 cups broth ~ Last time I made this risotto it required only 5 1/8 cups broth.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 262.59 Kcal (1099 kJ) | ||
| Calories from fat | 38.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.27g | 7% | |
|---|---|---|---|
| Cholesterol | 3.67mg | 1% | |
| Sodium | 88.48mg | 4% | |
| Potassium | 39.42mg | 1% | |
| Total Carbs | 42.3g | 14% | |
| Sugars | 0.52g | 2% | |
| Dietary Fiber | 0.77g | 3% | |
| Protein | 6.1g | 12% | |
| Vitamin C | 0.6mg | 1% | |
| Calcium | 50mg | 5% | |
| Amount Per 100 g | |||
| Calories | 258.58 Kcal (1083 kJ) | ||
| Calories from fat | 37.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.21g | 7% | |
|---|---|---|---|
| Cholesterol | 3.61mg | 1% | |
| Sodium | 87.13mg | 4% | |
| Potassium | 38.82mg | 1% | |
| Total Carbs | 41.66g | 14% | |
| Sugars | 0.51g | 2% | |
| Dietary Fiber | 0.76g | 3% | |
| Protein | 6g | 12% | |
| Vitamin C | 0.6mg | 1% | |
| Calcium | 49.2mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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