Risotto

1. 1

   In a medium pan, heat chicken broth to a simmer over medium heat.

2. 2

   While broth is heating, saute onion in oil for 3 or 5 minutes until soft.

3. 3

   Add rice and stir to coat with oil.

4. 4

   Add 1/2 cup broth and stir with a wooden spoon until the broth has been absorbed.

5. 5

   Continue this pattern with rest of broth, adding it 1/2 cup at a time and stirring until it is absorbed by the rice.

6. 6

   When you have used all the broth, test the rice to see if it is still too chewy.

7. 7

   If so, add more hot broth or hot water until it reaches the desired consistency.

8. 8

   Remove from heat and stir in cheese and black pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.