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Basic Risotto

  • 2 cups Arborio Rice (do not rinse rice)
  • 6 to 8 cups Vegetable Broth simmering (or Chicken or Beef Broth)
  • 14 oz Peas (fresh or frozen) optional
  • 1/4 cup Onion finely minced
  • 2 Tbsp Unsalted Butter
  • 2 Tbsp Olive Oil


Saute onion in the butter and oil in a 3 qt. heavy nonstick saucepan over medium heat until soft. Add the rice (option: peas can be added now also) and cook over medium heat until the rice is well coated. Add the broth, 1/2 cup at a time, stirring constantly with a wooden spoon and waiting until the broth is absorbed before adding more. Continue adding broth 1/2 cup at a time until rice is creamy tender, with a slightly firm center (all the broth may not be needed). Takes about 30 to 35 minutes. Remove from heat and serve immediately.

Makes 6 servings.

Basic Risotto


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Products Used in this Recipe

Grains Beans Seeds
Arborio Rice

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