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Champagne risotto in a serving dish garnished with parsley.
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5 from 3 votes

Champagne Risotto

Substitute some Sparkling for Chicken broth and you have an easy, elegant dish.
Prep Time5 minutes
Cook Time35 minutes
Total Time40 minutes
Course: Side Dish
Cuisine: Italian
Servings: 6 servings
Calories: 400kcal

Ingredients

  • 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

Instructions

  • 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.

Nutrition

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