Basic Risotto

  • Yield: 8 servings


2teaspoons margarine
1teaspoon olive oil
1cup chopped onion
2cups Arborio rice
1/2cup white wine, optional
4cups canned fat-free chicken broth
1-- (15-ounce) can cream style corn
1/4cup Romano cheese


  1. In large skillet, heat margarine and oil and saute onion for 5 minutes or untl tender.  Add rice and stir for 2 minutes to coat well.  Add wine, cooking for 30 seconds.  Add broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding next.  Add the cream style corn, stirring until mixture is creamy.  Add cheese and veggies of your choice, stirring until well heated.

Note:  The risotto will cook in about 30 minutes; add more broth if needed.  Risotto is done when rice is tender but firm to bite.

Nutritional Info *per serving

  • Calories 296
  • Fat 3g
  • Saturated Fat 1g
  • Cholesterol 3mg
  • Sodium 287mg
  • Carbohydrate 56g
  • Fiber 2g
  • Protein 9g