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Herbed Risotto Recipe

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This recipe for Herbed Risotto, by , is from Mickey's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Mickey Stevens


1/4 c. olive oil
1/2 c finely chopped yellow onion
1 1/2 c Arborio rice
1/2 c white wine
5 c. chicken or veg. broth
2 Tbsp butter
1/2 c Parmesan cheese
1 T fresh chopped parsley - 1 tsp dry
1 T fresh oregano - 1 tsp. dry
1 T fresh basil - 1 tsp dry
salt/pepper to taste

Heat broth, set aside
Heat oil in separate pot, add onion, cook for 3 min.
Add rice to onion, stir 2 min. Add white wine, let evaporate. Add broth 1/2 c at a time, stirring often. Wait until each 1/2 c has almost evaporated before pouring in another 1/2 c of broth. Continue this process until all broth is used up or the rice cooked to doneness. Turn off heat and add butter, cheese and herbs. Continue to stir. DONE WHEN RISOTTO IS CREAMY AND FIRM.




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