Preparation: 10 min Cook: 15 min
Risotto is a traditional creamy Italian rice dish served as a first or pasta course.
You will need:
| 2 tsp |
olive oil |
10 ml |
| 1 |
onion, chopped |
1 |
| 2 |
cloves garlic, minced |
2 |
| 3 cups |
sliced fresh mushrooms (8 oz/250 g) |
750 ml |
| 1 cup |
beef broth |
250 ml |
| 3/4 cup |
short-grain Italian rice (Arborio) |
175 ml |
| 1/2 tsp |
Italian seasoning or oregano |
2 ml |
| 1 |
can (370 ml) 2% evaporated milk |
1 |
| 2 tbsp |
grated Parmesan cheese |
30 ml |
| 2 tbsp |
red wine (optional) |
30 ml |
|
salt and black pepper |
|
|
chopped fresh chives or parsley |
|
Tools Required:
Large saucepan
Step 1:
Heat oil in saucepan over medium-high heat; cook onion and garlic about 2 minutes or until softened. Add mushrooms; cook 3 to 5 minutes or until softened.
Step 2:
Stir in broth, rice, seasoning and evaporated milk; bring to boil. Reduce heat to medium. Cook 12 to 15 minutes, stirring constantly, until thickened and rice is tender but firm.
Step 3:
Stir in Parmesan and wine (if desired). Season with salt and pepper to taste. Serve immediately. Garnish with chopped chives or parsley.
Makes 4 servings.
Nutrients per serving: about 300 Calories, 14 g Protein, 5.8 g Fat, 48 g Carbohydrate
Nestlé Kitchens Tip: It is important to use Italian or Arborio rice in this recipe for the right creamy texture. This rice can be found in the rice, pasta or Italian food section of most grocery stores.
