Recipe Card: Herb Risotto
Ingredients Low Sodium Vegetable Broth Unsalted Butter – Cubed
Cooking Equipment
6 C.
Cutting board & knife
2 Tbsp. 2 Tbsp.
Olive Oil
Measuring cup
Arborio Rice
1 ½ C. 1/4 C.
Yellow Onion – Finely Chopped
Measuring spoons
Garlic Clove – Minced
1 ea. ½ C.
White Wine
Medium saucepan
Shredded Parmesan Cheese
1 C.
Large skillet
Parsley and Thyme
1/8 C. 1/8 C.
Basil Leaves – Chopped
Mixing spoon
Salt & Pepper
to taste
Instructions 1. Place the broth in a medium sized sauce pan and bring to a low simmer over medium heat. 2. While the broth heats, heat a skillet over medium heat and add 1 Tbsp. of the butter and 2 Tbsp. of olive oil . When the butter has melted, add the onion and cook until soft and translucent without becoming brown, about 3 minutes. Add garlic and sauté for 2 minutes. Add rice and sauté for another 2 minutes. 3. Raise the heat to medium. Add the white wine to the rice mixture. Stir until the wine is absorbed, 2 to 3 minutes. Begin adding the hot broth one cup at a time, stirring constantly and allowing each cup of broth to be absorbed before adding the next. 4. Cook the rice until al dente (tender but slightly chewy), about 20 minutes. If you use up all of the hot broth and the rice isn't cooked, change to hot water. 5. Remove the pan from heat and add the parmesan cheese , fresh herbs , remaining Tbsp. of butter . Add salt and pepper .
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April 2021
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