Recipe: Risotto Milanese (American Heart Association)

Risotto Milanese

2 tablespoons light margarine
1 1/2 cups uncooked arborio rice *
3 green onions, finely chopped (about 1/3 cup)
1/4 cup dry white wine (regular or non-alcoholic)
4 cups homemade chicken broth or low-sodium chicken broth
1/2 cup chopped fresh mushrooms (about 2 ounces)
1/8 teaspoon saffron or 1/2 teaspoon powdered tumeric
1 tablespoon grated Parmesan cheese

In a large. heavy saucepan. melt margarine over medium heat. Add rice and green onions. Cook slowly until rice is milky. 2 to 3 minutes, stirring constantly with a wooden spoon.

Add wine and continue to cook until wine is absorbed, 2 to 3 minutes, stirring constantly.

Stir in remaining ingredients except Parmesan. Bring to a boil over medium-high heat, stirring occasionally. Reduce heat to low and cook, covered, for 20 minutes, or until liquid is absorbed. Sprinkle with Parmesan.

Calories: 154, Protein: 3 g, Carbohydrates: 28 g, Cholesterol: 1 mg, Total Fat: 1 g, Saturated Fat: 0 g, Polyunsaturated Fat: 1 g, Monounsaturated Fat: 0 g, Sodium: 39 mg

Servings: 8
Source: The New American Heart Association Cookbook, 7th Edition