Risotto

1. 1

   Mix broth and water. Place in pan and simmer on a back burner. Heat oil in large saucepan; add onion and cook until soft.

2. 2

   Add rice, stirring, and cook 2 to 3 minutes.

3. 3

   Add 1/2 cup broth, cook and stir until rice absorbs water.

4. 4

   Continue to add broth 1/2 cup at a time as previous amount is absorbed, stirring constantly. The entire process takes 25 to 30 minutes.

5. 5

   Rice should be creamy on outside and slightly chewy inside.

6. 6

   Stir in cheese and butter before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.