Herb and Cheese Risotto

Herb and Cheese Risotto Herb and Cheese Risotto An Italian rice dish, cooked in a savoury herb stock.
An Italian rice dish, cooked in a savoury herb stock.
  • 2 min prep
  • 37-47 minutes
  • 260 calories
  • $1.05

Ingredients


Makes: 4 servings
  • 5 1/2 C (1 3/8 L) Vegetable Broth, prepared
  • 2 Tbsp (30 ml) butter
  • 1 small onion, minced
  • 1 1/2 C (375 ml) arborio other medium grain rice
  • 1 Tbsp (15 ml) Pizza Seasoning
  • 1/3 C (80 ml) dry white wine, optional
  • 2 Tbsp (30 ml) chives
  • 1/3 C (80 ml) grated Parmesan or Romano cheese

Preparation


 
  • In Multipurpose Pot - 8 C, heat Vegetable Bouillon to a gentle simmer. Reduce temperature and keep hot.
  • Heat Multipurpose Pot - 12 C to medium; melt butter and sauté onion until aromatic, about 4 minutes. Add arborio rice and Pizza Seasoning. Stir and cook until rice begins to turn slightly translucent. Add dry white wine, stir and cook until wine has evaporated.
  • Add 1 ladle full of Bouillon to rice, stir and cook until stock is absorbed. Continue to add Bouillon to rice 2 - 3 ladles at a time, stirring and cooking after each addition, until liquid is absorbed. Stop adding Bouillon once rice is tender but still firm. This process will take 20 - 30 minutes. Remove from heat.
  • Stir in chives and grated Parmesan or Romano cheese. Cover and allow to sit for 5 minutes before serving.
Nutritional Serving Size
Calories 260
Fat 10 g
Saturated Fat 5 g
Transfat 0.2 g
Cholesterol 20 mg
Sodium 1210 mg
Carbohydrates 31 g
Fibre 2 g
Sugar 2 g
Protein 12 g

Shop this recipe...

Multipurpose Pot - 12 C
$88.00
Multipurpose Pot - 8 C
$69.00
Pizza Seasoning
$7.50
Vegetable Broth Mix
$12.00