Risotto Side


From the kitchen of Erin view more

Serving size: 3 cups


- 1 cup uncooked arborio rice
- 2 T olive oil
- 2 T butter
- 1/2 cup chopped onion
- 3 cups chicken or veggie broth (or water)
- freshly grated parmesan and asiago cheese (I use a lot)
- Parsley


1. Saute onion in oil and butter for 3 minutes

2. add rice, stirring about 2 minutes

3. stir in 1 cup of broth. Continue cooking until liquid is absorbed.

4. Gradually stir in remaining broth, 1 cup at a time, cooking and stirring until liquid is absorbed before adding the next cup.

5. Mix in Cheese and parsley