Wonderful Risotto

Risotto has a reputation for being difficult to make, but it isn’t. Just add the broth gradually and keep stirring!

Serves: 6Hands-on: 25 minutesTotal: 25 minutesDifficulty: Medium

Serves: 6


  • 5 cups fat-free vegetable broth
  • 1 Tbsp. olive oil
  • 1 small shallot, peeled and diced
  • 2 cloves garlic, peeled and minced
  • 2 cups medium-grain rice
  • ¼ cup sherry
  • ¼ cup grated Parmesan cheese
  • 1 Tbsp. butter
  • 1 Tbsp. minced parsley


  • Place broth In a medium saucepan over low heat.
  • In a large saucepan, melt butter over medium heat. Add shallot, and garlic and sauté until tender, about 7 minutes. Add rice; cook and stir for 3 minutes longer.
  • Start adding the broth, a cup at a time, stirring frequently until broth is absorbed. When all the broth is added, rice is al dente, and the sauce is creamy, stir in sherry, cheese, and butter.
  • Remove from heat; sprinkle with parsley. Stir and serve immediately.