Quick and Easy Risotto

booch221

Risotto doesn't have to be a chore. This technique eliminates the constant stirring that most recipes call for. Total cooking time is less than 30 minutes.

You need a heavy pot. I use a large cast iron enamel coated Dutch Oven. The fresh sage leaves are optional, but do add a wonderful flavor. You can substitute other fresh or dry herbs to taste, or just leave them out completely.

5 fresh sage leaves
1 cup Arborio rice
1 can of chicken broth (14.5 ounces) heated to boiling
1/4 cup of minced shallots (or you can use onion)
2 tablespoons olive oil
2 tablespoons butter
4 ounces of freshly grated Parmesan cheese
chopped fresh parsley for garnish

Heat olive oil in the pot. Add fresh sage leaves and gently sauté a minute or so. Add the shallot and salt cook until tender about 5 minutes. Add the hot chicken broth and bring back to a boil. Add rice, stir, cover, and cook 17 minutes.

Take the lid off and check the rice, it should be tender and most of the liquid absorbed. If not, add a 1/4 cup of water, stir, cover and cook another 5 minutes. Repeat until rice is tender. You want most of the liquid to be absorbed, but you don't want the rice too dry. It should be moist and creamy.

Add the butter and stir it in. Stir in the Parmesan cheese. Pour into a warm serving bowl and sprinkle fresh chopped parsley over the top.

4 servings
Serving size 3/4 cup

Calories per serving 416
Carbs 43g
Fat 20g
Protein 15g
Sodium 983g
Fiber 2g