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Basic Risotto Recipe


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     Basic Risotto

Category   Entrees - Maindishes
Sub Category   None
Servings   6

4.5 c fat-free, low-sodium chicken broth
2 Tbsp olive oil, divided
1/2 large onion, chopped
1.5 cups uncooked Arborio rice
1/3 c dry white wine
1/4 c reduced-fat half and half
1 tsp salt
1/4 tsp black pepper
6 Tbsp grated parmesan cheese

Bring broth to simmer in a medium saucepan. Do not boil. Keep warm.
Heat 1 Tbsp olive oil in a large saucepan over medium-high heat. Add onion to pan; saute 3 minutes or until tender. Add rice; cook 2 minutes, stirring constantly.
Stir in wine, and cook 1 minute or until liquid is nearly absorbed, stirring constantly. Stir in 1 cup broth; cook 5 minutes or until liquid is nearly absorbed, stirring constantly. Reduce heat to medium. Add remaining broth, 1/2 cup at a time, stirring constantly until each portion of broth is nearly absorbed before adding the next (about 25 minutes total).
Stir in half-and-half, salt and pepper; cook 2 minutes. Remove from heat; stir in cheese.
Serving Suggestions
Use this as a base and add in any other ingredients at step 4. Suggestions- fresh vegetables, shrimp, lemon juice.

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