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1
Bring broth to a simmer in a 3-quart saucepan (do not boil). Keep warm over low heat.
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2
Heat a deep 10-inch skillet over medium heat. Melt 1 tablespoon butter with olive oil in pan; cook until butter melts. Add onion and mushrooms; saute 5 minutes or until tender. Add rice; cook 1 minute, stirring constantly. Stir in sherry; cook 30 seconds or until liquid is nearly absorbed, stirring constantly. Stir in 1 cup broth; cook 5 minutes or until liquid is nearly absorbed, stirring constantly. Add remaining broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 14 minutes). Remove from heat; stir in remaining 1 tablespoon butter, 1/4 cup cheese, and remaining ingredients. Cover and let stand 2 minutes. Sprinkle with remaining cheese. Serve immediately.
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3
Tomato-Basil Risotto: Omit mushrooms, sherry, thyme, and salt. Add 1/4 cup white wine to sauted onion, cooking as directed above. Add broth, and cook as directed above. Remove from heat; stir in 1 cup chopped drained San Marzano tomatoes, 1/2 cup grated fresh Parmigiano-Reggiano cheese, 2 tablespoons chopped fresh basil, and pepper. Cover and let stand 2 minutes before serving. Serves 4 (serving size: about 1 cup) CALORIES 364; FAT 1g (sat 6g, mono 4g, poly 9g); PROTEIN 2g; CARB 4g; FIBER 4g; CHOL 23mg; IRON 7mg; SODIUM 683mg; CALC 170mg
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4
Spring Vegetable Risotto: Omit mushrooms and sherry. Add 1/2 cup white wine to sauted onion, cooking as directed above. Add broth, and cook as directed above, adding 1 cup chopped trimmed asparagus spears and 3/4 cup frozen petite green peas, thawed, before adding last 1/2 cup broth. Remove from heat; stir in 1/3 cup grated fresh Parmigiano-Reggiano cheese, thyme, pepper, and salt. Cover and let stand 2 minutes. Serves 4 (serving size: 1 cup) CALORIES 366; FAT 2g (sat 6g, mono 4g, poly 1g); PROTEIN 5g; CARB 2g; FIBER 5g; CHOL 21mg; IRON 5mg; SODIUM 595mg; CALC 125mg
