GLUTEN-FREE RISOTTO

Gluten-Free Risotto image

It's on every Italian restaurant menu, and now you can make it easily at home!

Provided by Betty Crocker Kitchens

Time 40m

Yield 6

Number Of Ingredients 9

Ingredients

2 tablespoons butter or margarine
1 medium onion, coarsely chopped (1/2 cup)
1/2 cup dry white wine or apple juice
1 1/2 cups uncooked Arborio or other short-grain white rice
2 cups Progresso™ chicken broth (from 32-oz carton), warmed
1 cup warm water
1/4 cup finely shredded Parmesan cheese
Freshly ground pepper
Chopped fresh parsley, if desired

Steps:

Melt butter in 12-inch skillet or 4-quart Dutch oven over medium-high heat. Cook onion in butter, stirring frequently, until tender; reduce heat to medium.
Add wine to onion mixture in skillet; cook until liquid has evaporated. Stir in rice. Cook uncovered over medium heat about 5 minutes, stirring frequently, until edges of kernels are translucent.
Mix broth and water; pour 1/2 cup broth mixture over rice. Cook uncovered, stirring occasionally, until liquid is absorbed. Repeat with remaining broth mixture, 1/2 cup at a time, until rice is tender and creamy. Sprinkle with cheese, pepper and parsley.

Nutrition Facts : Calories 255, Carbohydrate 44 g, Cholesterol 15 mg, Fat 1, Fiber 1 g, Protein 7 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 450 mg