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Classic risotto
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4 tsp | olive oil |
1 small | onion finely chopped |
1 cup | arborio rice |
1 cup | white wine |
4 cups | chicken broth |
1/4 cup | grated parm |
1/2 tsp | pepper |
1. Heat 2 tsp olive oil in heavy bottom sauce pan over med heat. Add onions and sauté until translucent about 3 min. Next add rice stirring to coat in oil and toast about 2 min.
2. Add the wine and stir until it is almost fully absorbed. Then add chicken broth one cup at a time. Let almost fully absorb before adding another cup.
3. Continue cooking until the rice is creamy, cooked through but stir firm to bite about 20 min. Stir in parm and pepper. Serve with a drizzle of the remaining olive oil and a shave of parm. Serves 4 290 cals 9g protein 7g fat 42g carbs.
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