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Fresh Herb Risotto -- w

Source of Recipe

Low-Fat Cooking for Dummies – Lynn Fischer
Fresh Herb Risotto -- w
Serves: 4

5 c. defatted chicken broth – or – 3 14-oz. cans fat-free chicken broth
1/3 c. minced onion
2 T. minced celery
1-1/2 c. Arborio rice
1/2 c. white wine – or – additional chicken broth
1 c. finely chopped fresh herbs such as – basil, parsley, oregano, marjoram, rosemary or thyme
1/4 c. grated Parmesan cheese
Freshly ground black pepper
Optional: Lime wedges for garnish

Place broth in large saucepan and bring to a boil. Reduce heat to low and simmer, covered.

In a large attractive, serving-type nonstick skillet coated with cooking spray, cook onion and celery over medium heat, tossing for 2 minutes. Add rice, lightly coat all the food with vegetable spray and continue to stir for 1 minute. Add wine to mixture in skillet and stir until it is completely absorbed; which takes several minutes.

Add the simmering broth to the skillet 1/2 cup at a time. Wait until each addition is almost completely absorbed before adding the next 1/2 cup, reserving 1/2 cup at the end. Stir frequently to prevent sticking. If the liquid seems to evaporate without being absorbed into the food; turn down the heat slightly. This step takes about 18 minutes.

When rice is nearly cooked, very tender, but still slightly firm, stir in hers and remaining 1/2 c. broth. Allow broth to be absorbed before adding the Parmesan cheese. Thru off stove, continuing to stir until cheese is incorporated and the risotto is creamy. Add pepper and garnish with lime wedges and herb sprigs.

One serving equals: 2.5 gm fat (1 gm saturated)…18 gm protein…2 gm fiber…71 gm carbohydrate…5 mg cholesterol…337 mg sodium…419 calories ++++ WWP: 8

Lynn’s Tip: By boiling the liquid before adding it to the risotto, you coax the rice to expand more quickly, a little like making risotto in the microwave, but with better results.