Smoked Cheese Risotto
18 people added this to their Recipe Box
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 493 |
| pro | 16 g |
| total fat | 19 g |
| sat. fat | 10 g |
| carb | 64 g |
| fibre | 1 g |
| chol | 43 mg |
| sodium | 913 mg |
| % RDI: | - |
| calcium | 27% |
| iron | 6% |
| vit A | 15% |
| folate | 4% |
Suggested Recipes
-
2 cups (500 mL) vegetable broth or sodium-reduced chicken broth
2 tbsp (25 mL) butter
1 tbsp (15 mL) olive oil
1 large shallot (or half small onion), diced
1 small clove garlic, minced
1/4 tsp (1 mL) salt
1-1/2 cups (375 mL) arborio rice
1/2 cup (125 mL) white wine
4 oz (125 g) smoked cheese (such as provolone, mozzarella or Gouda), shredded
1/4 cup (50 mL) grated parmesan cheese (approx)
2 tbsp (25 mL) minced fresh chives or parsley
Preparation:
In 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; saut?hallot, 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.
In large saucepan, heat 1 tbsp (15 mL) of the butter and oil over medium-high heat; saut?hallot, 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.
Source
Canadian Living Magazine: December 2008
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