Risottos

These are very basic risotto recipes all with a common base and just different vegetables thrown in. You can basically add whatever vegetables you want to customize the taste more fully.

These take a lot of time and patience to make, so be ready.

Makes 3 complete meals, each weighing roughly 340g and containing roughly 573 calories.

Butter
2-1/2 Tablespoons
(36–37g, 250cal)
Yellow Onion
1 Large, Chopped
(130–170g, 57–75cal)
Arborio Rice
1 Cup
(180g, 680cal)
Garlic
3 Teaspoons, Minced
(15g, 15cal)
Medium-Dry Sherry
1/2 Cup
(122cal)
Roasted Chicken Broth
3 Cups
(90cal)
Crimini Mushrooms
1 Cup, Sliced
(94g, 21cal)
Spinach
1-1/2 Cups, Roughly Chopped
(45g, 10cal)
Zucchini
1 Medium, Chopped
(169g, 29cal)
Parmesan Cheese
1 Cup, Grated
(100g, 431cal)
  • Place a pot on medium heat and add broth to pot.
  • Place a pan on medium-high heat and add 2 tablespoons of butter.
  • Add onion to pan and saute until translucent.
  • Add rice to pan and stir for 1 minute.
  • Add sherry to pan and stir until absorbed.
  • Add 1 cup heated broth to pan and stir until absorbed.
  • Add zucchini, mushroom, spinach, and garlic to pan.
  • Add remaining broth 1/2 cup at a time, each time stirring until absorbed.
  • Add parmesan and remaining butter to pan. Stir thoroughly.
  • Serve meal.
  • recipe/risotto.txt
  • Last modified: 2019-06-13 00:54:19
  • by Daniel Wolf