Basic Risotto

Basic Risotto

Basic Risotto

45 minutes

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Details
  • Serving Size:   2
  • Gluten-Free:   True
  • Weight Watchers:   20 Points
Cuisine
  • Mediterranean
  • Italian
  • European
  • side dish
  • lunch
  • main course
  • main dish
  • dinner
Comments
Ingredients
  • 1 tbs. butter
  • 1 tbs. Olive oil
  • 1 cup Arborio rice
  • 2 garlic cloves, minced
  • 1 shallot, minced
  • 2 tbs. fresh flat leaf parsley, chopped
  • 3 cups chicken stock – heated (I used Wolfgang Puck)
  • 4 tablespoons fresh parmesan cheese
  • Salt and Pepper to taste
  • inch Suggested optional items to add –mushrooms, zucchini, dash of cayenne pepper,
Instructions

Melt butter and olive oil in large skillet; add garlic and shallots. Saut for a moment; add rice. Stir to combine.

Add heated chicken stock, - cup at a time. Stir after each addition, and cook until liquid is completely evaporated before adding more liquid.

When adding the last of the chicken stock, add the parsley and the cheese. Cook until liquid is completely evaporated.

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