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Made with an Italian short grain rice known as Arborio, risotto is a nice change from other grains. It’s high starch content creates a creamy consistency when cooked while slowly adding stock. Unfortunately, arborio rice lacks any kind of noteworthy nutrition. But hey, it tastes great, it fills the hungry belly and it makes people happy. Just don’t try to live on the stuff.

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Risotto

3 cups Arborio Rice

1/2 medium onion, diced

2 garlic cloves

1 TBS olive oil

4-6 cups stock (I used vegetable, but chicken also tastes great)

1 cup frozen peas

1/4 cup grated parmesan cheese

salt and pepper to taste

  • Heat oil in large skillet and saute onion until soft. Add in garlic and cook until fragrant; about 30 seconds.
  • Add in rice to skillet and cook for about 1 minute, stirring consistently to coat each grain with oil.
  • Cup by cup, add in stock, allowing each cup to be fully absorbed by the rice before adding the next cup.

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  • Lightly salt and pepper along with the stock phase, tasting as you go to prevent over-salting (as with anything!)
  • Add in frozen peas during the last couple minutes of cooking.
  • Lastly, add in parm and serve warm. Serves ~6.

Serve 1/2 cup of this rice along side your protein and vegetable at dinner for a balanced meal. Enjoy!

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