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Easy Risotto

Contributed by: Melinda



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 strong herb such as sage, rosemary or savory
1 tsp salt
freshly ground pepper
1 tbl butter
  • Heat oven to 450
  • 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

    Serve with a crisp Sauvignon Blanc.

    Questions about this recipe?

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