Yield: 4 servings
|1 small||Onion; diced|
|2||Cloves garlic; chopped|
|5||Oven roasted shallots|
|2 cups||Arborio rice|
|6 cups||Simmering chicken or vegetable stock|
|1 tablespoon||Fresh thyme; chopped|
|⅔ cup||Grated parmesan cheese|
|Salt and cracked black pepper to taste|
In a large stock pot heat butter until very hot add onion and garlic and saute until you can smell the aroma. Add shallots that have been rough chopped. Add the rice and mix well to coat the grains. Saute the rice for a few moments. Add about 2 cups of the stock and stir. Stir often while the rice is cooking. Once the stock has been absorbed. Add more stock and continue the process until the rice is al dente. Add fresh thyme about ⅓ cup of cheese and season with salt and black pepper. Top each plate of risotto with remaining cheese.
Converted by MC_Buster.
Per serving: 433 Calories (kcal); 7g Total Fat; (14% calories from fat); 13g Protein; 77g Carbohydrate; 18mg Cholesterol; 295mg Sodium Food Exchanges: 4½ Grain(Starch); 1 Lean Meat; ½ Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.