Risotto Alla Parmigiana

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* Exported from MasterCook *

 

Risotto Alla Parmigiana

 

Recipe By : Marion Cunningham, StarTribune, 5/13/99

Serving Size : 1 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Rice

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups water -- divided

2 1/2 cups veggie broth -- divided

2 tablespoons butter

2 tablespoons olive oil

6 tablespoons finely chopped onion

2 cups short-grain Italian arborio rice

Salt to taste

Pepper

3/4 cup grated Parmigiana cheese

 

Serves 4. Note: If the handle of your pot is not ovenproof, wrap it in

several layers of foil.

 

Preheat oven to 375 degrees. Bring the water and broth to a boil.

 

Meanwhile, put the butter and olive oil into a pot over medium heat. Add

the onion and stir occasionally, cooking until the onion is soft, not

browned. Add the rice and saute for another minute or two. Stir in 1 cup

each of the hot broth and water.

 

Put the pot into the oven, uncovered and set the timer for 15

minutes. When the time is up, remove the pot from the oven and stir the

rice, add the remaining cup of water and 1 cup of broth, stir and return

the pot to the oven. Set the timer for 15 minutes more.

 

Again, when the time is up, remove risotto from oven, stir, and if it seems

too dry, add another 1/4 to 1/2 cup broth and let cook in the oven another

5 minutes. Then remove it from the oven, stir in the Parmigiana and serve

immediately.

 

Nutrition information per serving:

 

Calories 570, Carbohydrates 77 g, Protein 18 g, Fat 20 g, including

sat. fat 9 g, Cholesterol 30 mg, Sodium 1040 mg, Calcium 290 mg, Dietary

fiber 1 g, Diabetic exchanges per serving: 5 bread/ starch exch., and 4 fat

exch.

 

 

 

 

 

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