Peach & Basil Risotto

1. 1

   In a medium pot bring chicken broth to a simmer.

2. 2

   In a large saucepan, melt butter. Add rice and coat with butter. Ladle about 1 cup of broth to the rice and stir. Let broth absorb into the rice before adding more broth. Continue to ladle in broth, one cup at a time, stirring after each addition and letting broth absorb until rice is al dente and mixture is creamy; about 15 minutes.

3. 3

   Remove from heat and stir in cheese, peaches, basil, salt and a dash of nutmeg.

* Per serving · 4 servings · Values may vary.

No additional tips available.