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Cook Time:50 minsTotal Time:50 minsServings:8Yield:8 servings, about 3/4 cup eachJump to Nutrition Facts
Cook Time:50 minsTotal Time:50 minsServings:8Yield:8 servings, about 3/4 cup each
Cook Time:50 mins
Cook Time:
50 mins
Total Time:50 mins
Total Time:
Servings:8
Servings:
8
Yield:8 servings, about 3/4 cup each
Yield:
8 servings, about 3/4 cup each
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients4 ½cupsreduced-sodium beef broth2tablespoonsextra-virgin olive oil1medium onion, finely chopped2clovesgarlic, minced1 ½cupsarborio, carnaroli or other Italian “risotto” rice¼teaspoonsalt1 ¾cupsdry red wine, such as Barbera, Barbaresco or Pinot Noir2teaspoonstomato paste1cupfinely shredded Parmigiano-Reggiano cheese, dividedFreshly ground pepper, to taste
Cook Mode(Keep screen awake)
Ingredients
4 ½cupsreduced-sodium beef broth
2tablespoonsextra-virgin olive oil
1medium onion, finely chopped
2clovesgarlic, minced
1 ½cupsarborio, carnaroli or other Italian “risotto” rice
¼teaspoonsalt
1 ¾cupsdry red wine, such as Barbera, Barbaresco or Pinot Noir
2teaspoonstomato paste
1cupfinely shredded Parmigiano-Reggiano cheese, divided
Freshly ground pepper, to taste
DirectionsPlace broth in a medium saucepan; bring to a simmer over medium-high heat. Reduce the heat so the broth remains steaming, but is not simmering.Heat oil in a Dutch oven over medium-low heat. Add onion and cook, stirring occasionally, for 5 minutes. Add garlic and cook, stirring, until the onion is very soft and translucent, about 2 minutes. Add rice and salt and stir to coat.Stir 1/2 cup of the hot broth and a generous splash of wine into the rice; reduce heat to a gentle simmer and cook, stirring constantly, until the liquid has been absorbed. Add more broth, 1/2 cup at a time along with some wine, stirring after each addition until most of the liquid has been absorbed. After about 10 minutes, stir in tomato paste. Continue to cook, adding broth and wine and stirring after each addition until most of the liquid is absorbed; the risotto is done when you’ve used all the broth and wine and the rice is creamy and just tender, 20 to 30 minutes more.Remove the risotto from the heat; stir in 3/4 cup cheese and pepper. Serve sprinkled with the remaining 1/4 cup cheese.Originally appeared: EatingWell Magazine, September/October 2008
Directions
Place broth in a medium saucepan; bring to a simmer over medium-high heat. Reduce the heat so the broth remains steaming, but is not simmering.Heat oil in a Dutch oven over medium-low heat. Add onion and cook, stirring occasionally, for 5 minutes. Add garlic and cook, stirring, until the onion is very soft and translucent, about 2 minutes. Add rice and salt and stir to coat.Stir 1/2 cup of the hot broth and a generous splash of wine into the rice; reduce heat to a gentle simmer and cook, stirring constantly, until the liquid has been absorbed. Add more broth, 1/2 cup at a time along with some wine, stirring after each addition until most of the liquid has been absorbed. After about 10 minutes, stir in tomato paste. Continue to cook, adding broth and wine and stirring after each addition until most of the liquid is absorbed; the risotto is done when you’ve used all the broth and wine and the rice is creamy and just tender, 20 to 30 minutes more.Remove the risotto from the heat; stir in 3/4 cup cheese and pepper. Serve sprinkled with the remaining 1/4 cup cheese.
Place broth in a medium saucepan; bring to a simmer over medium-high heat. Reduce the heat so the broth remains steaming, but is not simmering.
Heat oil in a Dutch oven over medium-low heat. Add onion and cook, stirring occasionally, for 5 minutes. Add garlic and cook, stirring, until the onion is very soft and translucent, about 2 minutes. Add rice and salt and stir to coat.
Stir 1/2 cup of the hot broth and a generous splash of wine into the rice; reduce heat to a gentle simmer and cook, stirring constantly, until the liquid has been absorbed. Add more broth, 1/2 cup at a time along with some wine, stirring after each addition until most of the liquid has been absorbed. After about 10 minutes, stir in tomato paste. Continue to cook, adding broth and wine and stirring after each addition until most of the liquid is absorbed; the risotto is done when you’ve used all the broth and wine and the rice is creamy and just tender, 20 to 30 minutes more.
Remove the risotto from the heat; stir in 3/4 cup cheese and pepper. Serve sprinkled with the remaining 1/4 cup cheese.
Originally appeared: EatingWell Magazine, September/October 2008
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Nutrition Facts(per serving)253Calories6gFat31gCarbs8gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
