Cook this recipe
and give it a try!

Notch
Free to sign up
Arrow

Welcome to Lilly’s Table!

Each recipe on our site is part of a meal, which, in turn, is part of a new set of seasonally-themed breakfasts, lunches, and dinners, released each week. As a member (free), you have access to each week’s 8+ meals and their corresponding recipes.

 

Learn more by hovering over each         or read more info on the Sign Up page.

Get more recipes like this one. Sign up today at www.Lillys-Table.com!

Lilly’s Table

 
 
Roasted Chicken with Marsala Mushrooms
© Lillys-Table.com Photo of Simply Risotto
 

Tags: Vegan Gluten-Free

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Medium

25 mins

Time
Estimate
25 mins

Icon Heart Healthy

Gluten
Free?
No

Winter

Typical
Season
Winter

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Winter

Simply Risotto

from Marsala Mushroom Roasted Chicken Dinner, the Week of December 8, 2013.
View the next recipe for this meal.

Risotto is traditionally made in 20 minutes or less. The process of adding warm broth or liquid while stirring keeps you intimately connected to this dish, but it is easy to cook other items at the same. If you are intimated by making it from scratch, try one of Lundberg’s Risotto Blends. They whip up a bit faster and already have a bit of seasoning and flavors. You can even toss the seasoning pack and use your own flavors and broth instead.

Ingredients

  • 1 tablespoon olive oil, extra virgin
  • 1 tablespoon butter, unsalted, or olive oil instead
  • ½ cup onion, finely minced or a shallot
  • 1 cup arborio rice
  • ½ cup white wine, or just more broth
  • 4 cups broth
  • 1 pinch salt, optional
  • 1 pinch black pepper, to taste
  • 2 ounces parmesan cheese, optional, finely grated or shredded

Serving Size: 4 People

Share

 

Preparation Instructions

Start with a 6-cup saucepan. Add in the broth and bring up to a simmer over high heat. Reduce to low as soon as it begins to simmer.

In a slightly larger saucepan, heat the olive oil and butter over medium-high heat until melted. Add in the onions/shallots and saute lightly using a wooden spoon until softened and slightly golden. Add in the Arborio rice, toss frequently until the edges of the rice appear slightly translucent, about 2-4 minutes. Reduce the heat to medium.

Add the white wine. It will simmer and steam up. As soon as it absorbs add in a ladle-full of steamy broth. Stir with the wooden spoon. As soon as the broth absorbs into the rice, add in more broth and repeat until all of the broth is used and the risotto is to your desired tenderness. When it appears slightly plump this is the time to taste it (with care- rice is starchy-hot!)

Once it is to your desired taste and texture. Stir in salt (if needed) and black pepper to taste. A sprinkle of Parmesan or fresh herbs is also a nice addition to a simple risotto.