PREP TIME: 40 minutes. TOTAL TIME: 40 minutes.
Instead of using pricier traditional Arborio rice, experiment instead with long-grain white rice in this risotto. It yields results that are just as creamy and delicious.
2 cans (14.5 ounces each) reduced-sodium chicken broth
2 tablespoons butter
1 medium red onion, finely chopped
6 medium carrots, grated
Coarse salt and ground pepper
1 1/4 cups long-grain white rice
1/2 cup dry white wine
1/4 cup grated Parmesan cheese
1. In a saucepan, bring broth and 2 cups water to a bare simmer over medium heat.
2. In a large saucepan, melt 1 tablespoon butter over medium heat. Add onion and carrots; season with salt and pepper. Cook, stirring occasionally, until softened, about 5 minutes to 7 minutes. Stir in rice. Add wine; cook, stirring, until absorbed, about 1 minute to 2 minutes.
3. Add 2 cups hot broth; simmer over medium-low heat, stirring frequently, until mostly absorbed, about 10 minutes to 12 minutes. Continue to add broth, 1 cup at a time, stirring occasionally, until absorbed before adding more. Cook until rice is creamy and just tender, about 20 minutes (you may not need all the broth).
4. Remove risotto from heat. Stir in Parmesan cheese and 1 tablespoon butter and season with salt and pepper.
Per serving: 385 calories; 8.2 grams fat (5.1 grams saturated fat); 11.1 grams protein; 61 grams carbohydrates; 4.2 grams fiber