Parmesan Risotto
Adapted from 1001 Low-Fat Vegetarian Recipes
Oil
1 small onion, finely chopped
1 cup arborio rice
3 cups vegetable broth
1 cup shredded Parmesan cheese
Salt and Pepper, to taste.
Heat a small amount of oil in medium saucepan over medium-high heat. add onion and saute 1-2 minutes. Add rice and broth and heat to boiling. Reduce heat and simmer, covered, until liquid is absorbed, 20-15 minutes, stirring occasionally. Remove from heat and slowly stir in cheese. Season to taste.
My Notes:
I was skeptical at this recipe, because I know risotto is traditionally made by sauteing the rice and then slowly adding the liquid to get a nice creamy texture. But this came out very creamy. I took off the cover about 20 minutes in and let some of the liquid burn off, since my pots don't allow much liquid to escape.
The original recipe calls for 1/2 cup of dry white wine with 2 1/2 cups of broth, but I didn't have any white wine in the house (I don't drink it, only blushes and fruit wines), so I omitted it. It turned out just fine. Original recipe also calls for blue cheese, but again, don't like it, so I omitted it.
Overall, though, I think my first risotto dish was a marvelous success. I feel like experimenting now.
