Smoked Cheese Risotto
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This recipe makes 4 servings
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 |
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!
Ingredients
- 2 cups vegetable broth or sodium-reduced chicken broth
- 2 tbsp butter
- 1 tbsp olive oil
- 1 large shallot, (or half small onion)diced
- 1 small clove garlic, minced
- 1/4 tsp salt
- 1-1/2 cups 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 tbsp 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; 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.
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.
Source : Canadian Living Magazine: December 2008
- Keywords : Sides; Vegetarian; Rice; Cheese; Stock;
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