Classic Risotto

Serves: 6

Ingredients:

1 Tablespoon margarine
2 Tablespoons olive oil
1 small onion, chopped
1 Tablespoon chopped fresh parsley
1 cup uncooked Arborio or regular long-grain rice
3 ½ cups chicken broth, divided (up to ½ cup additional broth may be needed at end of recipe)
½ cup grated or shredded Parmesan cheese
¼ teaspoon coarsely ground pepper

Preparation:

1. In nonstick 10 inch skillet or 3-quart saucepan, heat margarine and oil over medium-high heat until butter is melted. Cook onion and parsley in oil mixture about 5 minutes, stirring frequently, until onion is tender.
2. Stir in rice. Cook, stirring occasionally until edges of kernels are translucent. Stir in ½ cup chicken broth. Cook about 3 minutes stirring constantly until broth is absorbed.
3. Reduce heat to medium-low. Stir in 1 cup of the broth. Cook uncovered about 5 minutes, stirring frequently until broth is absorbed. Repeat, adding another 1 cup of broth. Stir in remaining 1 cup broth. Cook about 8 minutes, stirring frequently. Taste rice. If rice is still “crunchy,” add more broth and continue to cook until rice is soft.
4. When rice is just tender and mixture is creamy, stir in cheese and pepper.
5. Serve and enjoy!

Tips:
This recipe compliments any chicken or steak entrée. When cooking this recipe, I usually half it since I cook for two, and I still end up with leftovers. Also, don’t be afraid to deviate from the time specifications as you may find your stove top cooks faster or slower. I usually do end up having to add extra chicken broth at the end to get rid of the “crunchiness.” Good luck!