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Green Olive Risotto
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- #49094
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
3 tablespoons extra virgin olive oil
1/4 cup yellow onion, finely diced
1 cup arborio rice
3 cups chicken broth
1/4 cup green olives, such as Picholine, finely chopped
2 tablespoons fresh Italian parsley, chopped
1 tablespoon grated Parmesan cheese
lemon juice, to taste
directions
Heat 1 tablespoon olive oil in a saucepan over moderate heat. Add rice and cook, stirring, until it is hot.
Begin adding broth 1/2 cup broth at a time, stirring constantly and adding more broth only when the previous addition has been absorbed.
After adding half the broth, stir in the olives. It should take about 20 minutes for the rice to absorb all the broth and become tender.
The finished risotto should be creamy, neither soupy nor stiff. Remove from heat and stir in parsley, cheese and remaining 2 tablespoons olive oil. Season with salt and pepper and stir in lemon juice to taste.
Serve immediately.
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nutrition data
613 calories, 25 grams fat, 79 grams carbohydrates, 15 grams protein per serving.
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