Simple Risotto

By á-382

This can be made into a pesto version by adding 1/3 cup pesto at the end!

Ingredients

• 2 tablespoons butter
• 3 small shallots, diced
• 2 cups Arborio rice
• 3/4 cups dry white wine or white cooking wine
• 1/2 cup half and half
• 2 (14.5-ounce) cans chicken broth
• 1 cup grated Parmesan & Romano cheese
• 1 teaspoon chicken boullion
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Preparation

Step 1

Melt the butter in a large saucepan over medium heat. Add the onion & cook for 3 minutes.

Add the rice and cook, stirring constantly, for 2 minutes. Reduce heat to medium low.

Add the wine and cook, stirring frequently, until the liquid is absorbed.

Add the broth, 1/2 cup at a time, stirring occasionally and waiting until it's absorbed before adding more. It should take about 30 minutes for all the broth to be absorbed.

Add half and half & boullion, cooking until absorbed. Remove from heat and stir in the cheeses, salt and pepper. Stir in pesto if desired. spoon into individual bowls or add to plates. Enjoy!