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Basic Risotto Recipe
|Olive oil||1 Tablespoon|
|Onion||1 Large, chopped|
|Arborio rice||1 Cup (16 tbs) (White)|
|Hot stock||5 Cup (80 tbs)|
|Parmesan cheese||1⁄4 Cup (4 tbs), grated|
Serving size: Complete recipe
Calories 1124 Calories from Fat 277
% Daily Value*
Total Fat 31 g48%
Saturated Fat 8.7 g43.3%
Trans Fat 0 g
Cholesterol 28.6 mg
Sodium 2230.7 mg92.9%
Total Carbohydrates 171 g56.9%
Dietary Fiber 5.3 g21.2%
Sugars 24.9 g
Protein 39 g77.4%
Vitamin A 3.5% Vitamin C 40.4%
Calcium 40.3% Iron 5.9%
*Based on a 2000 Calorie diet
Saute onion in oil until translucent.
Add rice and stir rice until grains are coated with oil.
Add 1 cup hot stock or water, stirring until liquid is absorbed.
Continue cooking for about 20 minutes, adding the remaining liquid 1 cup at a time.
This rice creates its own creamy sauce; add additional liquid if creamier texture is desired.
Remove from heat, stir in cheese and serve immediately.
For variety, add fresh herbs and chopped vegetables during the last 5 minutes of cooking.