- 6
Ingredients
- 5 cups low sodium chicken broth
- 1 1/2 cups water
- 4 T. unsaled butter
- 1 large onion chopped fine (about 1 1/2 cup)
- stable salt
- 1 medium garlic clove, minced
- 2 cups Arborio rice
- 1 cup dry white wine
- 2 ounces grated cheese ( 1 Cup)
- 1 t. juice from 1 lemon
- 2 T chopped fdresh parsely
- 2 T. chopped fresh chives
- ground pepper
Preparation
Step 1
Bring broth and water to boil. Reduce to medium low to maintain simmer
Heat butter in large Dutch oven over medium heat. Add onion and 3/4 t salt: cook, stirring until onion is softened but not browned, 4 to 7 min. Add garlic. Add rice and cook, stirring requently until grains are translucent about 3 minutes.
Add wine and cook, stiring constantly until fully absosrbed, 2 to 3 min. Stir 5 cups hot broth mixture into rice, reduce heat to medium low, cover, and simmer until almost all liquide has been absorbed and rice is just al dente, 16 to 19 min. stirring twice during cooking.
Add 3/4 cup hot broth mixture and stir gently and constantly until risotto becomes creamy, about 3 min. Stir in cheese. Remove pot from heat, ocver and let stand 5 min. Stir in remaining 2 t. butter, lemon juice, parsely, and chives. season with salt and pepper. If desired, add up to 1/2 cup dremaining broth mixutre.