Creamy Risotto Recipe
Summary
Ingredients
| Salt | To Taste | |
| Onion | 1⁄2 Cup (8 tbs), chopped | |
| Butter | 1⁄4 Cup (4 tbs), divided | |
| Rice | 1 Cup (16 tbs), uncooked | |
| Dry white wine | 1⁄3 Cup (5.33 tbs) | |
| Chicken broth | 2 Cup (32 tbs) | |
| Water | 3 Cup (48 tbs) | |
| Parmesan cheese | 1⁄4 Cup (4 tbs), grated | |
| Ground white pepper | To Taste | |
| Heavy cream | 1⁄2 Cup (8 tbs) |
Nutrition Facts
Serving size
Calories 425 Calories from Fat 215
% Daily Value*
Total Fat 24 g37.6%
Saturated Fat 15.3 g76.3%
Trans Fat 0 g
Cholesterol 75.6 mg25.2%
Sodium 643.2 mg26.8%
Total Carbohydrates 43 g14.2%
Dietary Fiber 1 g4%
Sugars 1.5 g
Protein 7 g14.1%
Vitamin A 16.4% Vitamin C 2.9%
Calcium 11.5% Iron 2.8%
*Based on a 2000 Calorie diet
Directions
Add wine; stir until absorbed. Increase heat to medium high; stir in 1 cup broth. Cook, uncovered, stirring frequently, until broth is absorbed.
Continue stirring and adding remaining 1 cup broth and water, allowing each cup to be absorbed before adding another, until rice is tender and mixture has a creamy consistency. It will take approximately 25 to 30 minutes.
Stir in cheese, salt, pepper, cream and remaining 2 tablespoons butter. Stir until mixture is creamy about 2 minutes. Serve immediately.
Chef
