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Risotto With Cream & Cheese Sauce Recipe
|Chicken broth/Canned chicken broth||8 Cup (128 tbs)|
|Onion||1 Medium, finely chopped|
|Arborio rice||1⁄2 Cup (8 tbs)|
|Dry white wine||3⁄4 Cup (12 tbs)|
|Whipping cream||3⁄4 Cup (12 tbs)|
|Freshly grated parmesan cheese||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 2053 Calories from Fat 1230
% Daily Value*
Total Fat 139 g213.1%
Saturated Fat 89.2 g445.8%
Trans Fat 0 g
Cholesterol 464.7 mg
Sodium 6242.1 mg260.1%
Total Carbohydrates 115 g38.4%
Dietary Fiber 3.5 g14%
Sugars 35.2 g
Protein 35 g71%
Vitamin A 43.1% Vitamin C 25.4%
Calcium 87.3% Iron 8.3%
*Based on a 2000 Calorie diet
Heat broth in a medium saucepan.
Melt 1/4 cup butter in a large saucepan.
When butter foams, add onion.
Saute over medium heat until pale yellow.
Add rice and mix well.
When rice is coated with butter, add wine.
Cook, stirring constantly, until wine has evaporated.
Stir in 1 or 2 ladles of broth, or enough to cover rice.
Stir over medium heat until broth has been absorbed.
Continue cooking and stirring rice, adding broth a little at a time until rice is almost done, 10 to 15 minutes.
Bring cream to a boil in a small saucepan.
Add Parmesan cheese, mixing quickly.
When cream is well blended with cheese, add to rice.
Cook 2 or 3 minutes or until rice is tender but firm to the bite.
Season with salt.
Stir in remaining butter.
Place in a warm dish.