Rating: 4 stars
66 Ratings
  • 5 star values: 5
  • 4 star values: 59
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

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Credit: Anna Williams

Recipe Summary

total:
40 mins
hands-on:
40 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Melt the butter in a large saucepan over medium heat. Add the onion and cook for 3 minutes.

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  • Add the rice and cook, stirring constantly, for 2 minutes.

  • Add the wine and cook, stirring frequently, until the liquid is absorbed.

  • Add the broth ½ cup at a time, stirring occasionally and waiting until it’s absorbed before adding more. It should take about 30 minutes for all of it to be absorbed.

  • Remove from heat and stir in the Parmesan, 1 teaspoon salt, and ¼ teaspoon pepper. Spoon into bowls.

Nutrition Facts

660 calories; calories from fat 20%; fat 15g; saturated fat 4g; cholesterol 41mg; sodium 662mg; carbohydrates 94g; fiber 2g; sugars 2g; protein 23g.
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