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!
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
- Heat the chicken broth in a saucepan and keep warm over a low flame.
- In a heavy-bottomed pan, heat the oil, being careful not to burn it.
- Add the shallots and cook briefly, being careful not to burn.
- Add the rice and cook briefly until hot, stirring to coat the grains with oil.
- Add the white wine and cook until it is absorbed, stirring only enough to keep the rice from sticking.
- Once the wine is absorbed, add the broth 1/3 cup at a time, allowing rice to absorb the liquid fully between each addition.
- Add the parmesan just prior to last addition of broth.
