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Risotto is a creamy Italian rice dish. In this version from our Test Kitchen, the rice is briefly sauteed, then slowly cooked in wine and seasonings.
Nutritional Facts 1 serving (3/4 cup) equals 260 calories, 6 g fat (1 g saturated fat), 2 mg cholesterol, 728 mg sodium, 41 g carbohydrate, 1 g fiber, 6 g protein.
Originally published as Parmesan Risotto in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p120
Here's how to make a fantastic, creamy artichoke risotto. Perfect as a main course or side.RELATED RECIPEShttp://www.tasteofhome.com/recipes/Parmesan-Risottohttp://www.tasteofhome.com/recipes/Risotto-with-Asparagus
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Reviewed on Apr. 19, 2011 by matris8
First time making risotto. Came out creamy and delicious! Also I don't think risotto deserves the reputation it has for being time consuming or troublesome. It is fairly easy to keep an eye on and stir while preparing other dishes.
Reviewed on Nov. 29, 2010 by pearlrvr
This was very tasty, though I did make some modifications. First I halved the recipe and used 1/2 TBSP dried minced onion (hubby doesn't care for much onion flavor) and 1/8 tsp garlic powder. I used water rather than wine, omitted the added salt, doubled the parmesan and added 2 TBSP butter. It still made too much for us, but leftover risotto is wonderful when made into patties and thrown in a frying pan until crispy...better than hashbrowns in the morning! This is definitely a keeper.
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