Vegetarian Risotto
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 524
- Total Fat
- 7
- Saturated Fat
- 1
- Carbohydrates
- 98
- Dietary Fiber
- 5
- Sugar
- 3
- Protein
- 8
- Cholesterol
- 0
- Sodium
- 1161
- Total: 1 hr 5 min
- Prep: 20 min
- Cook: 45 min
Ingredients
Canola oil
2 finely diced yellow onions
1 heaping tablespoon minced garlic
1 pound arborio rice
1/2 cup white wine
32 to 48 ounces hot vegetable stock
Salt and black pepper to taste
Directions
- In a medium saucepan coated with oil, sweat the onions and garlic on medium heat. Season. Add the rice and saute the rice for 3 to 5 minutes. Add wine and let rice completely absorb. Slowly add the hot stock, 1 ladle at a time while stirring. The rice needs to completely absorb the stock before another ladle is added. Stir the risotto often. The risotto is done when a creamy texture is achieved. Check for seasoning.