Browned Onion Risotto

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* Exported from MasterCook *

 

Browned Onion Risotto

 

Recipe By : The (Almost) No Fat Holiday Cookbook, by Grogan, page 32

Serving Size : 4 Preparation Time :0:00

Categories : *Holiday Cookbook Rice

Side Dishes

 

Amount Measure Ingredient -- Preparation Method

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

2 large onions -- thinly sliced

2 cloves garlic -- minced

1 1/3 cups arborio or short grain rice

2 1/2 cups vegetarian broth

2/3 cup dry while wine

or non-alcoholic white wine

1 teaspoon dried rosemary

1/2 teaspoon salt

white pepper -- to taste

 

Serves 4

 

I used to think that risottos were too fatty and too time-consuming to have

very often, until I discovered that you can make them easily with almost no

fat and very little effort! I often can't find Italian arborio rice in my

area, so I substitute a short grain rice instead, with good results.

 

In a lightly oiled, heavy pot, steam-fry the onion until soft and nicely

browned. Add the garlic toward the end of the cooking time. Add the

remaining ingredients, except the pepper, and bring to a boil. Reduce the

heat to low, and simmer, uncovered, until thick and creamy, stirring now

and then for about 30 minutes. If there's not enough liquid at the end,

add a tiny bit of water at a time. Add white pepper to taste. If you

like, add 1/4 to 1/2 cup soy parmesan.

 

Per serving: Calories: 248, Protein: 5 gm., Fat: 0 gm., Carbohydrates: 48 gm

 

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