Champagne Risotto
Substitute some Sparkling for Chicken broth and you have an easy, elegant dish.
Prep Time5 minutes mins
Cook Time35 minutes mins
Total Time40 minutes mins
Course: Side Dish
Cuisine: Italian
Servings: 6 servings
Calories: 400kcal
- 2 Tbsps butter
- 2 Tbsps olive oil
- 1 small yellow onion minced
- salt to taste optional
- 1 ½ cups arborio rice
- 3 cups champagne any dry Sparkling wine will work. (Not Rose)
- 3 cups chicken broth
- 1 cup asiago cheese finely grated (can substitute Gruyere)
- parsley for garnish minced
Heat butter and olive oil in a large skillet. Add the onion and cook over medium heat 3-5 minutes until onion is soft. You can choose to season the onion with a sprinkle of salt. (The cheese going in later is salty so you may choose to wait and see if you need it.)
Add the rice to the pan and stir to coat. Cook another 3-5 minutes.
Increase the heat to medium high and add 1 cup Champagne and allow it to evaporate. Scrape up the bottom of the pan while it is evaporating. Stir constantly until the Champagne is cooked off/absorbed by the rice. Add the 2nd and 3rd cup Champagne one at a time and stir until liquid is almost all absorbed. Add the chicken broth one cup at a time, stirring until the liquid is almost all absorbed before adding the next cup.
Add the grated cheese and stir til it is melted and evenly mixed. Taste an adjust seasoning as required.
Garnish with parsley and serve.
Calories: 400kcal | Carbohydrates: 44g | Protein: 12g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 21mg | Sodium: 342mg | Potassium: 277mg | Fiber: 2g | Sugar: 2g | Vitamin A: 247IU | Vitamin C: 1mg | Calcium: 218mg | Iron: 3mg