Creamy Valencia Risotto

Makes 6 Servings

  • Ingredients
    1 can (14 1/2 oz.) chicken broth
    3 cups water
    1/2 cup butter or margarine, divided
    1/2 cup onion, chopped
    1 cup Mahatma® Valencia Rice
    1/3 cup dry white wine (at room temperature)
    1/2 cup whipping cream
    1/2 cup freshly grated Parmesan cheese
    1/2 tsp pepper
    1/2 tsp salt
  • Directions
    * Mahatma® Valencia Rice is distributed in Florida. If necessary, substitute Water Maid® or River® Medium-Grain Rice, or Gourmet House® Italian Arborio Rice.

    Prep: 10 min., Cook: 50 min. Serve this delicious, creamy side dish with any beef, chicken, pork or fish entrée.

    BRING chicken broth and 3 cups water to a boil in a saucepan. Reduce heat to low, and simmer.

    MELT 2 tablespoons butter in a large saucepan over medium heat; add onion, and sauté until tender. Add rice, and sauté 2 to 3 minutes.

    ADD wine, and cook, stirring constantly, until liquid is absorbed. Increase heat to medium-high. Add 1 cup hot broth mixture, and cook, stirring often, until liquid is absorbed. Repeat procedure, adding remaining broth mixture 1 cup at a time. (Cooking time is about 25 to 30 minutes.)

    ADD remaining 2 tablespoons butter, whipping cream, and next 3 ingredients. Cook, stirring constantly, 2 minutes. Serve immediately.
  • Nutritional Info

    *Percent Daily Values are based on a 2,000 calorie diet.    See full nutrition

    Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

    ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

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