Basic Risotto
40 mins (prep 5, cooking 35)
11 ingredients
5 servings
This recipe comes from Judy Johnson and is from the cookbook "Extraordinary Cuisine for Sea & Shore". I choose chicken or beef broth depending on what I am serving this with. Occasionally I'll add in some asparagus tips or grated carrot to give it some color....feel free to add what you'd like.

Categories:  side-dish , <-60-mins , served-hot , pasta,-rice-and-grains , rice , italian , 3-steps-or-less , taste~mood , equipment , time-to-make , european , weeknight , easy , short-grain-rice , presentation , savory , stove-top ,
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Serving Size (265.62 g)
Servings 5
Amount per Serving
Calories 570.56 Calories from Fat 124.65
% Daily Value *
Total Fat 13.85g 106.54%
Saturated Fat 7.52g 188.04%
Trans Fat 0.19g %
Cholesterol 22.42mg 37.37%
Sodium 51212.32mg 10669.23%
Total Carbohydrate 68.53g 114.22%
Dietary Fiber 1.22 g 24.37%
Sugars 31.02 g %
Protein 41.9g 419.0%
Vitamin A 272.19IU% Vitamin C 0.03mg%
Calcium 178.7mg% Iron 6.79mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
small onion, dried parsley flakes, dried basil, salt and pepper