Classic Risotto (Gluten Free)

2 tbsp (25 mL) olive or vegetable oil

1 tbsp (15 mL) butter

1 small onion, thinly sliced

1 tbsp (15 mL) chopped fresh parsley

1 cup (250 mL) uncooked short-grain Aborio rice or regular long-grain white rice

1/2 cup (125 mL) dry white wine or chicken broth

1/4 tsp (1 mL) coarse ground pepper

Hide Images

1

In 10-inch nonstick skillet or 3 quart (3 L) saucepan, heat oil and butter over medium-high heat until butter is melted. Cook onion and parsley in oil mixture about 5 minutes, stirring frequently, until onion is tender.
2

Stir in rice. Cook, stirring occasionally, until edges of kernels are translucent. Stir in wine. Cook about 3 minutes, stirring constantly, until wine is absorbed.
3

Reduce heat to medium. Stir in 1 cup of warm broth. Cook uncovered about 5 minutes, stirring frequently, until broth is absorbed. Repeat, adding another 1 cup of broth. Stir in remaining 1 cup of broth. Cook about 8 minutes, stirring frequently, until rice is just tender and mixture is creamy. Stir in cheese and pepper.

CLASSIC RISOTTO WITH BUTTERNUT SQUASH: Stir in 1 cup mashed cooked butternut squash or sweet potato with the first cup of the broth. Continue as directed.
CLASSIC RISOTTO WITH PEAS: Just before serving, stir in 1 cup frozen baby sweet peas, cooked and drained.
CLASSIC RISOTTO WITH SHRIMP: Stir in 8 oz (250 g) cooked medium shrimp during last 3 to 5 minutes of cooking.