Champagne Risotto – a delicious recipe with chicken broth, butter, onion, arborio rice, champagne, parmesan cheese. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Heat broth in medium saucepan.
2
Melt 1/4 cup butter in large saucepan.
3
When butter foams, add onion and saute until pale yellow.
4
Add rice and mix well.
5
When rice is coated with butter, add 1 to 2 ladles of broth, or enough to cover rice.
6
Stir over medium heat until broth has been absorbed.
7
Continue cooking and stirring rice, adding broth a little at a time over 10 minutes.
8
During remaining 10 minutes of cooking, add champagne, 1 cup at a time and stirring until absorbed.
9
Rice is done when it is tender but firm to the bite.
10
Stir in 1/2 cup Parmesan cheese and remaining butter.
11
Season with salt.
12
Place in a warm dish and serve immediately with remaining parmesan cheese.
1445
kcal
Calories
56
g
Fat
99
g
Carbs
133
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 4 cups chicken broth or 4 cups stock, 5 tablespoons butter, 1 medium onion (chopped), 2 ½ cups arborio rice, and more.
Yes, Champagne Risotto falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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