PARMESAN RISOTTO
Provided by Gustav Niebuhr
Categories easy, quick, weekday, side dish
Time 30m
Yield 2 servings (about 3 cups)
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees. In a medium ovenproof saucepan, melt the butter over medium heat. Add the onion, and saute until translucent. Stir in the rice, and cook for one minute.
- Add the chicken broth to the pan, and bring to a boil. Cover, and transfer to the oven. Bake until the rice is tender and the liquid is absorbed, about 12 to 15 minutes. Be careful not to overcook.
- Remove from the oven, and stir in the cream and Parmesan cheese. Season with salt and pepper. Serve immediately.
Nutrition Facts : @context http, Calories 763, UnsaturatedFat 12 grams, Carbohydrate 92 grams, Fat 34 grams, Fiber 4 grams, Protein 20 grams, SaturatedFat 20 grams, Sodium 974 milligrams, Sugar 6 grams, TransFat 0 grams
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