Risotto

Ingredients:
2 T butter
1 small onion or shallot, chopped finely
1 cup Arborio rice (we buy large container to use for several meals-about $6.99)
4 cups low-sodium, reduced fat chicken broth
salt and pepper to taste

Directions:
1. Saute onion in butter on medium heat until soft, about 4 minutes
2. Add rice and stir a few minutes until slightly brown
3. Add ONE cup of broth, stirring frequently, until all the liquid is absorbed
4. Add the remaining broth ONE CUP AT A TIME, continuing to stir
5. After about 25 minutes, rice should be ready and all broth should be absorbed!

Yields about 3-4 servings

*Andrew and I typically make risotto as a meal, not a side dish, so we add some type of protein and at least one vegetable. Here are some combinations that we have tried!

Suggestions/Combinations for meals:
Chicken and Asparagus risotto
Mushroom risotto
Chicken and Mushroom risotto (I use baby bellas)
Broccoli rabe, Shrimp and Asparagus
Shrimp and Green Bean Risotto