Parmesan Risotto

Ingredients

• 2 tablespoons butter
• 1 small onion, chopped
• 1 cup Arborio rice
• 1 ¾ cups chicken broth
• ⅓ cup heavy cream
• ⅓ cup Parmesan cheese
• Salt and pepper to taste

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    738 calories; 34 grams fat; 20 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 1 gram polyunsaturated fat; 86 grams carbohydrates; 3 grams dietary fiber; 6 grams sugars; 19 grams protein; 103 milligrams cholesterol; 578 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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2 servings (about 3 cups)

Preparation

1. Preheat the oven to 400 degrees. In a medium ovenproof saucepan, melt the butter over medium heat. Add the onion, and saute until translucent. Stir in the rice, and cook for one minute.
2. Add the chicken broth to the pan, and bring to a boil. Cover, and transfer to the oven. Bake until the rice is tender and the liquid is absorbed, about 12 to 15 minutes. Be careful not to overcook.
3. Remove from the oven, and stir in the cream and Parmesan cheese. Season with salt and pepper. Serve immediately.