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Basil Risotto

Makes 6 servings

This basil risotto makes a delicious side for chicken or pork. 

Basil Risotto

James Carrier
  About 6 1/2 cups fat-skimmed reduced-sodium chicken broth
 1 cup lightly packed fresh basil leaves
 2 cloves garlic, peeled
 1 tablespoon olive oil
 1 cup shredded parmesan cheese
 3 tablespoons butter
 3 shallots (about 2 1/2 oz. total), peeled and finely chopped
 1 1/2 cups arborio or other short- or medium-grain white rice
 3/4 cup dry white wine
Step 1

In a 2- to 3-quart pan over high heat, bring 6 1/2 cups broth to a simmer; cover and reduce heat to maintain simmer.

Step 2

Meanwhile, in a food processor, whirl basil, garlic, and 1 teaspoon olive oil until coarsely chopped. Add cheese and whirl until finely ground.

Step 3

Add remaining 2 teaspoons oil and the butter to a 5- to 6-quart pan over medium-high heat; when hot (mixture will be foamy), add shallots and stir often until limp, 1 to 2 minutes. Add rice and stir often until beginning to turn opaque, 1 to 2 minutes.

Step 4

Add wine and stir until absorbed, about 1 minute. Add 6 cups broth, 1 cup at a time, stirring after each addition until almost absorbed, 25 to 30 minutes total. Stir in basil mixture and cook, stirring often, until rice is barely tender to bite and mixture is creamy, about 2 minutes longer. If risotto is thicker than desired, stir in a little more broth.

Step 5

Ladle risotto into wide, shallow bowls, and serve immediately.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 316Calories from Fat 37
% Daily Value *
Total Fat 13g20%

Saturated Fat 6.4g32%
Cholesterol 26mg9%
Sodium 932mg39%
Total Carbohydrate 38g13%

Dietary Fiber 4.5g18%
Protein 13g26%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.