MENU

Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.

Sodium
This is NOT a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.

 

"If more of us valued food and cheer and song above hoarded gold, it would be a merrier world."
-JRR Tolkien

The refrigerator light goes on...

Most of the risottos that are on the Dr. Gourmet web site are created as single pan meals and have some meat and veggies along with the rice. They are not completely traditional because in Italy risotto is generally served as an appetizer course. On the other hand, in Spain paellas are complete meals and that's generally what I prefer to make. They are great because they are single pan, take about 30 minutes and most of the ingredients are those I always have on hand: Arborio rice, onions, olive oil, Parmigiano-Reggiano... I only need a few other things like some chicken or shrimp to make the meal.

This dish is a super simple version of risotto and is a perfect side dish. Serve it under a piece of broiled or grilled fish, a simple steak or pork chop. Add a veg and you are good to go. For example, one of my favorite meals is roasted salmon topped with pesto and served with simple roasted cherry tomatoes.

Parmigiano-Reggiano

Parmesan is most famous in the USA in the green shaker box. None of the recipes on this site use that type of cheese.

All of the recipes that use parmesan call for Parmigiano-Reggiano. This is a hard granular cheese that originates in Parma Italy. Those made in the area of Parma and Reggio Emilia are the real deal. Whenever possible I use the Italian cheese (Parmigiano-Reggiano) rather than domestic or imports from South America. This costs more but the flavor difference is worth it.

Parmesans have about 9 grams of fat per ounce.  This is moderate for cheese.  Good parmesans have such a fine flavor you donít need much. 

1 ounce cheese = 141 calories, 9g fat, 6g sat fat, 0 mono fat, 11g protein, 0g carbohydrates, 198mg sodium, 28mg cholesterol 


 

Onion Risotto



Servings = 2 | Serving size =about 1 1/4 cups

Cooking Time = 30 Minutes

This recipe can be multiplied by 2,3,4.

This recipe will keep for about 48 hours in the refrigerator. Reheat gently.

2 tsp olive oil
1 large onion (diced)
1/2 cup arborio rice
3 cups water
1/8 tsp salt
fresh ground black pepper (to taste)
1 ounce Parmigiano-Reggiano (grated)

Onion Risotto recipe by Dr. Gourmet
Place the olive oil in the bottom of a large skillet.

Heat over medium and add the onion.

Cook gently, stirring frequently, until the onions begin to turn translucent.

Add the arborio rice and stir.

Cook for about 2 minutes and then add the salt and pepper.

Add the water.

Simmer on medium and check frequently to see how close the rice is to being done. Add more water if needed. The rice is done when it is still slightly firm but there is no grainy texture when chewed.

When the rice is almost done, add a little more water if needed and then add the parmesan.

Stir until the cheese is melted and serve.

Nutrition Facts

Serving size = about 1 1/4 cups

Servings = 2

.

Amount Per Serving

Calories 323 Calories from Fat 57
  % Daily Value
Total Fat 6g 11%
    Saturated Fat 2g 11%
    Monounsaturated Fat 3g  
    Trans Fat 0g  
Cholesterol 10mg 3%
Sodium 380mg 16%
Total Carbohydrates 56g 19%
    Dietary Fiber 4g 17%
    Sugars 7g  
Protein 10g  
Vitamin A 1% Vitamin C 18%
Calcium 23% Iron 13%
Vitamin K 2 mcg Potassium 299 mg
Magnesium 35 mg