This risotto recipe will turn out perfectly. The recipe makes a flavorful side dish that the whole family will love. You will definitely make this risotto again. You can also make variations of the same by adding pan fried mushrooms, peas or seafood.
6 cups of broth (chicken or vegetable)
1 ½ cups of Arborio risotto rice
2 cloves of garlic minced
1 cup of chopped shallots
1 cup of grated Parmigiano Reggiano cheese
2 tablespoons of olive oil
¼ teaspoon of salt
¼ teaspoon of freshly ground peppercorns
This recipe requires 1 hour of active preparation. The risotto needs to be stirred frequently.
Serving size: about ⅔ cup
Per serving: 242 calories; 6 g fat (2 g sat); 1 g fiber; 32 g carbohydrates; 9 g protein; 12 mcg folate; 7 mg cholesterol; 1 g sugars; 0 g added sugars; 325 IU vitamin A; 2 mg vitamin C; 137 mg calcium; 1 mg iron; 593 mg sodium; 228 mg potassium
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