Parmesan Risotto

Just a bit of warning about risotto, it's not terribly hard to make, but it does require a lot of hands-on time. Every time I try to make this on a weeknight I end up cursing until I sit down and taste what I made, and then it all becomes worth it. Truly a comfort food dish, and this is about as low-fat/low-cal as you're going to get. The key is to make sure you add the liquid slowly, and make sure it's well-soaked into the grains before adding more. Ingredients: 5 cups low-sodium chicken broth 2 TBS Butter 1 cup finely chopped onion 1 cup arborio rice 1/2 cup dry white wine 1/2 cup grated parmesan cheese Salt & pepper Directions:

1. Bring broth to boil in medium saucepan. Reduce heat to low; cover saucepan.

2. Melt butter in separate heavy large saucepan or risotto pan over medium-low heat

3. Add onion and saute until very tender but not brown (about 15 mins)

4. Increase heat to medium and add rice, stirring 1 minute - this allows the rice to release some of its starch - making for a creamier risotto

5. Add wine & simmer until absorbed

6. Add 1 cup of hot broth and simmer gently until broth is absorbed, stirring with a gentle hand, frequently

7. Add remaining broth 1/2 cup at a time, allowing broth to absorb before adding more and gently stirring frequently until rice is tender and mixture is creamy (about 25 minutes)

8. Stir in grated cheese and season with salt & pepper to taste

9. Serve hot & get back the love you just put in this puppy. Enjoy!

#Sides