Low Fat Risotto
Recipe

The wonderful thing about risotto is its versatility. Serve it unadorned for a lovely simple side dish, or dress it up with anything from herbs to vegetables, seafood—even succulent slices of filet mignon. Get creative!

 

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Ingredients

3–4 cups chicken broth*
1 tablespoon olive oil
2 tablespoons shallots, chopped
1 cup Arborio rice
1 cup white wine
1/2 cup grated parmesan cheese
~ vegetables, meats or flavorings of your choice
*Heat the stock to a lively simmer—just below a boil—and maintain it while making the risotto.Risotto stock requirements often varies so prepare extra to keep the cooking process going until you have a creamy consistency. 
Directions
  1. Heat the chicken broth in a saucepan and keep warm over a low flame.
  2. In a heavy-bottomed pan, heat the oil, being careful not to burn it.
  3. Add the shallots and cook briefly, being careful not to burn.
  4. Add the rice and cook briefly until hot, stirring to coat the grains with oil.
  5. Add the white wine and cook until it is absorbed, stirring only enough to keep the rice from sticking.
  6. Once the wine is absorbed, add the broth 1/3 cup at a time, allowing rice to absorb the liquid fully between each addition.
  7. Add the parmesan just prior to last addition of broth.