Easy Risotto Recipe

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Rice = 30 minutes or less
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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?