Tuesday, November 16, 2010

Simple Risotto

The original recipe was good, but I found it too salty and some of the ingredients too specific. Here's my adapted version, for a lower sodium version that's also easier on your wallet.


  • 3 tablespoons unsalted butter
  • 1/2 medium onion, finely chopped - for children or onion-opposed eaters, try pureeing your onion (thanks Mom!)
  • black pepper
  • 1 cup rice
  • 1/2 cup white wine
  • 3 1/2 cups low-sodium chicken broth, plus more if needed
  • 1/2 cup cheese, preferably parmesan, but we're not picky. I combined some shredded cheddar with Kraft dried Parmesan.
  • fresh flat-leaf parsley


1) Melt 2 tablespoons of the butter in a large skillet over medium heat. You can also you a rice cooker for this entire recipe.
2) Add the onion and ¼ teaspoon pepper and cook, stirring occasionally, until softened.

3) Add the rice and cook, stirring, for 2 minutes.
4) Add the wine and simmer until absorbed.

5) Add half the broth (1 ¾ cups) and simmer, stirring once, until absorbed. Cooking time will vary greatly depending on what kind of rice you use.
6) Add the remaining broth and simmer, stirring once, until the rice is tender and creamy. If the rice is not cooked through and the mixture is dry, add more broth and continue to cook until tender.
7) Stir in the cheese and the remaining tablespoon of butter. Sprinkle with the parsley and additional Parmesan, if desired.
    Adapted from Real Simple.

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