Cheesy Risotto

Cheesy Risotto

2 servings
Preparation 5 min
Cooking 20 min

310 calories per serving 


Ingredients

1/2 onions, finely chopped   100 g
1 1/2 cup vegetable broth, low-sodium   375 mL
1/2 tbsp olive oil   8 mL
3/4 cup arborio rice   150 g
30 g Gorgonzola cheese, or other creamy blu cheese , cut into pieces    
2 tbsp Parmesan cheese, grated   6 g
  ground pepper to taste    

Before you start

A pressure-cooker will reduce the risotto cooking time to 7 min. The quantities given here are based on this recipe served as main course.

Method

  1. Finely chop the onion. Heat the broth in a small saucepan on the stove or in a microwave oven. Keep it warm while cooking the risotto (which will take about 20 min).
  2. Heat the oil in a saucepan. Add the onion then sauté 2-3 min, until it becomes translucent. Add the rice and toast the grains 1-2 min (until translucent), with constant stirring.
  3. Cook the risotto until the rice is creamy but still al dente, about 20 min.
  4. Stir in the Parmesan and Gorgonzola cheese, then let the risotto stand for 2 min. Season with pepper to taste, then serve.

Nutrition Facts Table

Nutrition Facts

per 1 serving (270g)

Amount

% DV*

* DV = Daily Value

Calories

310

Fat

8 g

12 %

Saturated 3.5 g
+ Trans 0 g

18 %

Cholesterol

15 mg

Sodium

260 mg

11 %

Carbohydrate

55 g

18 %

Fibre

1 g

4 %

Sugars

2 g

Protein

9 g

Vitamin A

4 %

Vitamin C

4 %

Calcium

15 %

Iron

4 %

More info

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to:

Vegetables and Fruit: ½ serving
Grain Products: 2 servings
Milk and Alternatives: ½ serving
Meat and Alternatives: 0 serving

More info

Claims

Free :
Added Sugar
Source of :
Calcium, Copper, Folacin, Magnesium, Niacin, Phosphorus, Vitamin B1, Vitamin B12, Vitamin B2, Vitamin B6
Good source of :
Selenium, Zinc

More info


This recipe is in the following categories: Cheese | Rice/Grain | First courses/Appetizers | Main courses/Entrées | Halal | Kosher | Vegetarian | Italian

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