Ingredients for Risotto
- Water
- Vegetarian Chicken Soup Mix
- 2 tablespoons butter
- 1 medium onion, chopped
- Celery
- Risotto Rice
- Dry White Wine
- 1 cup grated Parmesan cheese
- Frozen Peas
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How to Make Risotto
- In a large saucepan, sauté 1 medium chopped onion in 2 tablespoons of olive oil until softened (about 5 minutes).
- Add 1 ½ cups of Arborio rice and toast for 2-3 minutes, stirring constantly, until translucent around the edges.
- Pour in 1 cup of dry white wine and cook until absorbed by the rice.
- Gradually add 6 cups of hot water or vegetable broth, one ladle at a time, stirring continuously until each ladleful is absorbed before adding the next. (This will take approximately 20-25 minutes)
- Stir in 2 teaspoons of imitation chicken soup powder during the last 5 minutes of cooking.
- Remove from heat and stir in 1 cup of grated Parmesan cheese and 2 tablespoons of butter. Season with salt and pepper to taste.
- Serve immediately and garnish with extra Parmesan cheese and fresh parsley (optional).
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
14g
Fat
33g
Carbs
9g
