Risotto with Caramelized Onions |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
|
Ingredients:
4 (10 1/2-ounce) cans low-salt chicken broth |
1 tablespoon extra-virgin olive oil |
1/3 cup finely chopped shallots |
1 1/2 cups arborio rice or other short-grain rice |
1 cup caramelized onions (about 3 cups uncooked) |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1/2 cup chopped fresh flat-leaf parsley |
1/4 cup (1 ounce) grated fresh parmesan cheese |
Directions:
1. Bring the chicken broth to a simmer in a medium saucepan (do not boil). Keep the broth warm over low heat.
2. Heat oil in a large saucepan over medium heat. Add shallots, and sauté 1 minute. Add rice, and cook 2 minutes, stirring constantly. Add 1/2 cup broth, and cook until liquid is nearly absorbed, stirring constantly. Add remaining broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next. Stir in Caramelized Onions, salt, and pepper; cook 1 minute. Remove from heat; stir in parsley and cheese. Serve immediately.
|
|