You could serve this delicious risotto as an appetizer – in that case the recipe will make 4-5 servings. But if you’re serving this for dinner, this will be enough for 2-3 servings.
To tell you the truth, I loved this so much that I think I could eat the whole thing on my own! That’s the thing about this risotto – since there’s no meat involved, it feels very light but it actually makes a hearty meal when served with some homemade bread and maybe a fresh, green salad for starters. You need to have patience when adding the broth little by little – it’s the only hard part about making this tasty recipe!
Ingredients
3 cups Swanson chicken broth
1/2 teaspoon crushed saffron threads
3 tablespoons Land O’ Lakes butter
1/2 medium yellow onion, diced
2 cloves garlic, minced
1 cup Arborio rice
1/4 cup dry white wine
1/4 cup shredded Romano cheese
1/4 cup shredded Parmesan cheese
Instructions:
Heat chicken broth and saffron in a pan over medium heat. Once hot, but not boiling, reduce heat to low and allow to simmer.
In another large pot melt 2 tablespoons of butter over medium heat. Add onion and garlic. Cook until onions are soft, about 5 minutes.
Stir in rice just until it is coated in the butter. Do not brown. Pour in wine and cook until wine absorbs. Pour in one ladle of hot saffron chicken broth. Stir consistently until liquid is absorbed. Repeat process, one ladle at a time, until all broth has been absorbed by the rice.
Remove from heat and stir in remaining tablespoon of butter, Romano and Parmesan cheese until melted. Serve immediately.
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Quick tip: This recipe makes 2 to 4 servings.