Dutch Oven Risotto

You can add vegetables or meat to this dish as you see fit. About 2 cups of meat or vegetables should be the right balance.

Serves: 6Hands-on: 25 minutesTotal: 30 minutesDifficulty: Easy

Serves: 6

Ingredients

  • 8 cups chicken stock
  • 2 Tbsp. olive oil
  • 1 medium onion, peeled and finely chopped
  • 2 cups Arborio rice
  • ½ cup dry white wine
  • ¼ cup shredded Parmesan cheese
  • 1 tsp. salt
  • ¼ tsp. ground black pepper

Directions

  • Pour the stock into a saucepan and place over medium-low heat. Place a Dutch oven over medium-high heat. Once it is heated through, add the oil and onion. Sauté for 5 minutes, or until the onion is translucent but not brown.
  • Add the rice to the Dutch oven and stir constantly until the rice loses its chalky appearance and has just a small white dot in the center of each grain. Add the wine, stirring continually for 2 minutes.
  • Add the stock to the Dutch oven 1 cup at a time and stir almost continually until the stock has been soaked up by the rice. After you’ve added 6 cups of stock to the pan, taste it to determine if it is done. Add stock ½ cup at a time until the rice is tender but not pasty. Stir in the cheese and taste before adding salt and pepper. Serve warm.

Recipe Information

Serves: 6

Ingredients

  • 8 cups chicken stock
  • 2 Tbsp. olive oil
  • 1 medium onion, peeled and finely chopped
  • 2 cups Arborio rice
  • ½ cup dry white wine
  • ¼ cup shredded Parmesan cheese
  • 1 tsp. salt
  • ¼ tsp. ground black pepper

Directions

  • Pour the stock into a saucepan and place over medium-low heat. Place a Dutch oven over medium-high heat. Once it is heated through, add the oil and onion. Sauté for 5 minutes, or until the onion is translucent but not brown.
  • Add the rice to the Dutch oven and stir constantly until the rice loses its chalky appearance and has just a small white dot in the center of each grain. Add the wine, stirring continually for 2 minutes.
  • Add the stock to the Dutch oven 1 cup at a time and stir almost continually until the stock has been soaked up by the rice. After you’ve added 6 cups of stock to the pan, taste it to determine if it is done. Add stock ½ cup at a time until the rice is tender but not pasty. Stir in the cheese and taste before adding salt and pepper. Serve warm.

Nutrition Information

Nutrition Information
Amount per serving
Calories360
Total Fat9g
Saturated Fat2g
Cholesterol5mg
Sodium550mg
Total Carbohydrate54g
Dietary Fiber4g
Sugars2g
Protein13g