Page 50 - Harrington Family Recipes

Basic Risotto

Recipe By :Barbara Kafka - NY Times
Serving Size : 2 Preparation Time :0:00
Categories : Vegetables and Side Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tsp olive oil
1 tsp butter
4 tbsp onion -- minced
1/2 c arborio rice
1 1/2 c chicken broth
ground pepper -- to taste
1 oz parmesan cheese

In a 9-inch pie plat, microwave oil and butter on high for 2 minutes. Add
onion and rice and microwave on high for 2 minutes. Add the broth and
microwave on high for 16 minutes, stirring once halfway through cooking.
Stir in parmesan and pepper. Let stand, covered 3 minutes.

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 306 Calories; 9g Fat (28.6%
calories from fat); 13g Protein; 40g Carbohydrate; trace Dietary Fiber;
16mg Cholesterol; 865mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1 Lean
Meat; 1/2 Vegetable; 1 Fat.

NOTES : My version with garlic, sun-dried tomatoes and pine nuts:
Omit parmesan cheese and add 1 clove garlic, minced with
the onion. Add 4 pieces sun-dried tomato (not oil
packed), soaked in hot water, drained, and chopped with
the broth. Then two minutes before done, add 1 tbsp fresh
basil, chopped. When done add 1 tbsp pine nuts and let
stand for 3 minutes, covered. -- Barbara

Real Good! Easy to make. --ch

~ 50 ~