This comforting cheese risotto is a thoughtful way to accommodate vegetarians at the dinner table. This version includes 27 per cent of your recommended daily intake of calcium!
- Portion size 4 servings
- Credits : Canadian Living Magazine: December 2008
- 2 cups vegetable broth
- 2 cups sodium-reduced chicken broth
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 shallots (or half small onion)diced
- 1 garlic minced
- 1/4 teaspoon salt
- 1 1/2 cup arborio rice
- 1/2 cup white wine
- 4 oz smoked cheese (such as provolone, mozzarella or Gouda),shredded
- 1/4 cup grated Parmesan cheese (approx)
- 2 tablespoons minced fresh chives
- 2 tablespoons minced parsley
MethodIn small saucepan, bring broth and 2-1/2 cups (625 mL) water to boil. Reduce heat to low and keep warm.
In large saucepan, heat 1 tbsp (15 mL) of the butter and oil over medium-high heat; saute shallot, garlic and salt until softened but not coloured, about 3 minutes.
Add rice, stirring to coat and toast grains. Add wine; cook, stirring, until almost no liquid remains.
Begin adding 4 cups (1 L) of the broth mixture 1/2 cup (125 mL) at a time, stirring after each addition and letting rice absorb most of the liquid before adding more, about 20 minutes in total. Taste before adding last cup (rice should be loose, creamy but not mushy and still slightly firm in centre).
Add smoked cheese and remaining broth mixture; cook, stirring, until smooth. Remove from heat. Stir in Parmesan cheese and remaining butter. Sprinkle with chives, and more Parmesan if desired.
Nutritional facts Per serving: about
- Sodium 913 mg
- Protein 16 g
- Calories 493.0
- Total fat 19 g
- Cholesterol 43 mg
- Saturated fat 10 g
- Total carbohydrate 64 g
- Iron 6.0
- Folate 4.0
- Calcium 27.0
- Vitamin A 15.0