Risotto Recipe with Variations

Servings: 6

3 tablespoons olive oil

1 medium onion, chopped

1 teaspoon red chili flakes

1 teaspoon black pepper

2 cups short-grain rice, Arborio

1 teaspoon fresh cracked pepper, chopped

1/2 cup dry vermouth

4 cups chicken broth

1 cup Parmesan cheese, grated

1/2 cup fresh parsley, chopped

Heat oil and add onion and sauté until soft.

Add rice, red chili flakes and black pepper. Sauté over med. high heat until all rice is coated with oil.

Add vermouth and stir until absorbed.

Add chicken broth 1 cup at a time until the rice absorbs liquid. (Have extra water ready in case you need it.) Cook until rice is tender, stirring constantly.

Add parsley and Parmesan cheese, and fold in.

Per Serving : 418 Calories; 12g Fat (27.8% calories from fat); 13g Protein; 57g Carbohydrate; 2g Dietary Fiber;

10mg Cholesterol; 765mg Sodium. Exchanges: 3 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 1 1/2 Fat.

Variations:

Add any or all of the following items: 

sauteed mushrooms (if you use dried, reconstituted mushrooms, include some of the broth)

roasted carrots and sweet potatoes, finely chopped

Sauteed red peppers, finely chopped