Fresh herb risotto
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | cup | Chicken broth |
| 1 | tablespoon | Olive oil |
| ½ | cup | Quick rice |
| 2 | Shallots | |
| 1 | teaspoon | Basil |
| 1 | teaspoon | Oregano |
| 1 | teaspoon | Chives |
| ½ | cup | Dry white wine |
| Salt | ||
| Ground black pepper | ||
| ⅓ | cup | Romano cheese |
| 2 | tablespoons | Fresh parsley |
Directions
Bring broth to simmer in saucepan over low heat. Heat oil in saute pan over medium heat. Add rice. Stir until lightly coated with oil. Stir shallots into rice. Cook a few minutes until soft. Pour ½ cup hot broth into pan.
Stir. Cook over medium-high heat until broth evaporates. About 1 minute add rest of broth. Add basil, oregano, chives and dry white wine. Stir. Simmer a few more minutes until all broth is absorbed. To serve: add salt, pepper, cheese, and parsley. Mix well.
Approximately 6-8 minutes.
Per serving (excluding unknown items): 488 Calories; 30g Fat (67% calories from fat); 17g Protein; 17g Carbohydrate; 45mg Cholesterol; 4377mg Sodium By Patty <designwest@...> on Nov 9, 1998.
Recipe by: FOOD IN A FLASH SHOW #FF2010 Converted by MM_Buster v2.0l.