Buzz
Photo Credit: Christopher BakerIngredients List
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3 tablespoons unsalted butter
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1 medium onion, finely chopped
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kosher salt and freshly ground black pepper
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1 cup Arborio rice
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½ cup dry white wine
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3 ½ cups low-sodium chicken broth, extra if needed
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½ cup grated Parmesan (2 ounces), plus extra for garnish
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2 tablespoons chopped fresh flat-leaf parsley
Instructions
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Heat 2 tablespoons of butter in a large skillet over medium heat.
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Add the chopped onion, ½ teaspoon salt, and ¼ teaspoon pepper. Cook, stirring occasionally, until softened, 6 to 8 minutes.
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Add the rice and cook, stirring constantly for 2 minutes. Pour in the wine and simmer until absorbed.
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Add half of the chicken broth (1 ¾ cups) and let it simmer, stirring once, until absorbed, 8 to 10 minutes.
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Add the remaining broth and simmer, stirring once, until the rice is tender and creamy, 8 to 10 minutes. (If the rice isn’t fully cooked and the mixture seems dry, add more broth and cook until the rice is tender.)
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Stir in the Parmesan and the last tablespoon of butter. Garnish with parsley and more Parmesan, if desired.
Nutritional Information (per serving)
| 217 | Calories |
| 13g | Fat |
| 13g | Carbs |
| 11g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 217 | |
| % Daily Value * | |
| Total Fat 13g | 17% |
| Saturated Fat 8g | 40% |
| Cholesterol 37mg | 12% |
| Sodium 616mg | 27% |
| Total Carbohydrate 13g | 5% |
| Total Sugars 2g | |
| Protein 11g | 22% |
| Calcium 213mg | 16% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
