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Classic Risotto




Source of Recipe


fbnr.com


List of Ingredients




1 can (14-1/2 ounces) chicken broth
2 cups water
1/4 cup I CAN'T BELIEVE IT'S NOT BUTTER!® Spread
1 small onion, chopped
1 clove garlic, finely chopped
1 cup uncooked arborio or long grain rice
1/4 cup dry white wine or chicken broth
1/4 cup grated Parmesan cheese
1 tablespoon finely chopped fresh parsley (optional)


Recipe



In 2-quart saucepan, bring broth and water to a boil; set aside.

In another 2-quart saucepan, melt I Can't Believe It's Not Butter!® Spread over medium-high heat and cook onion and garlic, stirring occasionally, 2 minutes or until onion is tender. Stir in uncooked rice and cook, stirring occasionally, 2 minutes or until rice is golden. Stir in wine and cook 1 minute or until liquid is absorbed. Reduce heat to low and add hot broth mixture, 1/2 cup at a time, stirring constantly, until liquid is absorbed and rice is slightly creamy and just tender. Stir in cheese and parsley.