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Preptime: 10 min.Cooktime: 40 min.
Carbs: 50g
Fat: 6g
Fiber: 2g
Protein: 10g
Satfat: 2g
Sodium: 390mg
about 4 cups Basic Chicken Stock (see recipe), or low-sodium canned
1 tablespoon olive oil
1/2 cup diced onions
1 1/2 cups Arborio rice
1/2 cup freshly grated Parmesan cheese
salt to taste
freshly ground black pepper
1 cup thinly sliced, fresh carrots
Directions:
1. Heat the stock in a saucepan and keep hot over low heat.
2. Heat the olive oil over medium heat in a separate medium-sized pot. Add the onion and cook for 2 to 3 minutes, until the onion turns translucent.
3. Add the rice to the onion mixture and stir.
4. Turn the heat to low, add about 1 cup of the hot stock to the rice mixture, and stir slowly until the stock is absorbed.
5. Continue to add the stock 1 cup at a time, stirring slowly, letting the rice absorb the stock before adding more.
6. While the risotto is cooking, steam the carrot slices in boiling water for 4 minutes. Drain.
7. The risotto is cooked when it is creamy on the outside and slightly firm (al dente) in the center. Stir in the Parmesan cheese and the carrot slices. Season with salt and pepper to taste. If the risotto is too thick, add a little more stock until it becomes creamy.
8. Divide the risotto into serving dishes and sprinkle with Parmesan cheese.
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