Cheesy Herb Risotto Recipe

ingredients

6 cups chicken broth
1 1/2 tablespoon butter
1 cup onion, chopped
2 cups arborio rice
1 package (10 ounce size) frozen asparagus cuts, thawed
1/2 cup chopped sun-dried tomatoes
1 cup grated Asiago cheese
1/2 cup grated Italian blend seasoned cheeses
salt and pepper, to taste
1/4 cup fresh basil, julienne cut (optional)

directions

Bring chicken broth to a boil. Lower heat and keep broth at a low simmer while cooking risotto.

Melt butter in a large saucepan over medium heat. Add onion, cook and stir for 3-5 minutes or until onion is softened. Add rice, cook and stir 2-3 minutes or until rice is coated.

Add 1/2 cup broth (broth that is currently simmering). Cook and stir until broth is absorbed. Continue adding broth 1/2 cup at a time, stirring frequently, until broth is absorbed.

Stir in asparagus and sun-dried tomatoes about 5 minutes before end of cooking time (Total cooking time should be about 20 to 30 minutes, and some broth may be left over. Rice should be tender but firm with a creamy consistency).

Remove from heat and stir in cheeses, salt and pepper to taste. And basil, if desired. Serve immediately.

nutrition data

315 calories, 9 grams fat, 43 grams carbohydrates, 14 grams protein per serving.

reviews & comments

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