Vermont Risotto
Ingredients
- 1 (14 1/2 ounce) can low sodium chicken broth ⓘ
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter ⓘ
- 1/2 small onion, finely minced ⓘ
- 1 cup arborio rice ⓘ
- 1/4 cup white balsamic vinegar or 1/4 cup dry white wine ⓘ
- 1 cup shredded sharp cheddar cheese (4 oz.) or 1 cup extra-sharp cheddar cheese (4 oz.)
- salt ⓘ
- freshly ground black pepper ⓘ
Instructions
- Heat the broth in a medium saucepan until it simmers.
- Meanwhile, heat the oil and butter in a large pot over medium heat.
- Add in the onion and cook for 5 minutes, or until soft and fragrant.
- Add in the rice and stir for 3 minutes.
- Add the vinegar and cook, stirring until the liquid is nearly absorbed.
- Add the broth, 1/4 cup at a time, maintaining a slow simmer.
- Stir constantly and allow each addition of liquid to be absorbed before adding the next.
- The risotto will be done about 35 minutes after the vinegar is added.
- Taste the dish for texture; if the rice is soft, the cooking is complete.
- Otherwise, add another 1/4 cup water and continue to simmer/stir until the texture is right.
- Remove from heat; stir in the cheddar cheese, salt and pepper to taste.
- Serve immediately.
Nutrition & Diet Analysis (per serving)
634
kcal
32% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).