Risotto
Side Dishes
1 c uncooked Arborio rice
3 T butter, melted
1/2 small onion, chopped
1/4 c dry white wine
1 clove garlic, minced
3 c chicken broth, heated
1/4 t salt
2 T Parmesan cheese
1-2 T rosemary, chopped
Cook rice in butter in large skillet for 1 minute. Reduce heat and add onion, saute 1 to 3 minutes or until onion is tender. Stir in wine and garlic, cooking until wine is absorbed.

Add 1 c hot broth, stirring occasionally until absorbed. Repeat, adding 1 c of broth at a time (30-45 minutes).

Remove from heat. Add salt, cheese and rosemary. Stir until blended.
 
 
 
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