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Risotto Parmesan a la Milanese
Risotto Parmesan a la Milanese

Risotto Parmesan a la Milanese

50 Min(s)
50 Min(s) Prep
Looking for a rice side dish that will knock their socks off? Try this Risotto Parmesan a la Milanese, made with white wine and chicken broth.
What You Need
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10 servings
Original recipe yields 10 servings
1-1/4 qt. (5 cups) fat-free reduced-sodium chicken broth
2 Tbsp. butter
2 Tbsp. extra virgin olive oil
1/4 cup chopped onion s
1-1/2 cups Arborio rice, uncooked
1/2 cup dry white wine
1/2 cup KRAFT Grated Parmesan Cheese
1/4 tsp. ground black pepper
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Let's Make It
1
Heat broth in medium saucepan. Meanwhile, melt butter with oil in large saucepan on medium-high heat. Add onions; cook 3 min. or until tender, stirring frequently. Add rice; cook and stir 2 min. Stir in wine; cook 1 min.
2
Add 1 cup broth; cook and stir until absorbed. Repeat with remaining broth, adding 1 cup at a time, until all broth has been added and absorbed by the rice.
3
Stir in cheese and pepper.
Kitchen Tips
Tip 1
Size-Wise
Serve with a raw vegetables and a glass of fat free milk to round out the meal.
Tip 2
Food Facts
Adding the broth in small amounts while stirring constantly will help prevent the risotto from scorching. While you may be tempted to rush the process, it is important to add the warm broth in 1-cup portions as directed in recipe.
Tip 3
Special Extra
Heat 1/4 tsp. saffron with the broth.
Nutrition
Calories
150
Calories From Fat
0
% Daily Value*
Total Fat 7g
9%
Saturated Fat 3g
15%
Trans Fat 0g
Cholesterol 10mg
3%
Sodium 350mg
15%
Total Carbohydrates 17g
6%
Dietary Fibers 0g
Sugars 0g
Protein 4g
8%
Vitamin A
2%
Vitamin C
0%
Calcium
6%
Iron
8%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
10 servings, 1/2 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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