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Easy Risotto
Contributed by: Melinda
What you need
- Olive Oil
- 1/2 cup onion, finely diced
- 1 cup arborio rice
- 1/8 tsp saffron
- 1/2 cup dry white wine
- 2 cups chicken broth
- Fresh sage leaves
- 1 tsp salt
- freshly ground pepper
- 1 tbl butter
How to make it
- Heat oven to 450º
- Heat broth with saffron and keep warm
- Heat wine with saffron in a small saucepan or in the microwave
- In an ovenproof medium saucepan, saute onion until translucent
- Add rice and stir to coat well with oil
- Add wine and continue cooking over medium heat until liquid is absorbed
- Add broth, herbs, salt & pepper
- Cover saucepan and transfer to oven.
- Bake until broth is absorbed and rice is tender - about 25 minutes
- Remove from oven and place in a warmed serving dish
- Dot the top of the rice with butter and sprinkle some fresh chopped herb over the top
- Allow to stand about 5 minutes then stir gently and serve
I use about 1 cup total fresh parsley in the recipe.
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