The only thing missing in this flavourful, easy-to-make risotto is your time spent stirring!
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
|Vegetable Oil||65 mL||1/4 cup|
|Onions, diced||180 g||6 oz|
|Arborio Rice||998 g||2 lbs|
Campbell’s® Condensed Chicken Broth
|Water||1.5 L||48 oz|
|Parmesan Cheese||450 g||15 oz|
|Butter||65 mL||1/4 cup|
|1. Sauté onions in oil over medium heat until lightly browned. Add rice and stir to coat.|
|2. Stir in heated broth and water. Heat to boiling. Reduce heat to low. Cook covered for 15 minutes or until the rice is almost tender. Turn off heat and let sit on burner for 5 – 10 minutes.|
|3. Add Parmesan cheese and butter before serving and mix well.|