Basil Risotto

Basil Risotto
Photo by James Carrier

Ingredients

  • About 6 ½ cups fat-skimmed reduced-sodium chicken broth
  • ¾ cup dry white wine
  • 1 ½ cups arborio or other short- or medium-grain white rice
  • 3 tablespoons butter
  • 1 cup shredded parmesan cheese
  • 2 cloves garlic, peeled
  • 1 cup lightly packed fresh basil leaves
  • + 2 more ingredients
    • 3 shallots (about 2 1/2 oz. total), peeled and finely chopped
    • 1 tablespoon olive oil

1. In a 2- to 3-quart pan over high heat, bring 6 1/2 cups broth to a simmer; cover and reduce heat to maintain simmer. 2. Meanwhile, in a food processor, whirl basil, garlic, and 1 teaspoon olive oil until coarsely chopped. Add cheese and whirl until finely ground. 3.Add remaining 2 teaspoons oi...

View full recipe at My Recipes

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