Ingredients for Auntie Jill's Risotto
- 1 tablespoon Olive Oil
- 1 large Onion, chopped
- Carrot, as desired (optional)
- 1 1/2 cups Arborio Rice
- 6 cups Chicken Broth (or vegetable broth)
- 1/2 cup Dry White Wine
- 1/4 cup grated Reduced Fat Parmesan Cheese
- Fresh Parsley, chopped (for garnish, optional)
- 2 cloves Garlic, minced
- 2 tablespoons Butter
- Salt and Pepper, to taste
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How to Make Auntie Jill's Risotto
- Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
- Add minced garlic and cook for another minute until fragrant.
- Add Arborio rice and toast for 2-3 minutes, stirring constantly, until the grains are translucent around the edges.
- Pour in the white wine and stir until it's almost completely absorbed.
- Add 1 cup of hot vegetable broth to the rice, stirring constantly until absorbed. Continue adding the broth, 1 cup at a time, stirring frequently, until each addition is absorbed before adding more. This process should take about 20-25 minutes.
- If using, add your chosen vegetables during the last 10 minutes of cooking, stirring to incorporate them into the risotto.
- Once all the broth is absorbed and the rice is creamy but still has a slight bite (al dente), remove from heat.
- Stir in the Parmesan cheese and butter until melted and well combined.
- Season with salt and pepper to taste.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
31 g
Sugar
5g
Fat
3g
Carbs
9g
