This recipe is safe for Coumadin (warfarin) users.
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
This is NOT a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
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."
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.
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
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|
|fresh ground black pepper (to taste)|
|1 ounce||Parmigiano-Reggiano (grated)|
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.
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|
|Total Carbohydrates 56g||19%|
|Dietary Fiber 4g||17%|
|Vitamin A 1%||Vitamin C 18%|
|Calcium 23%||Iron 13%|
|Vitamin K 2 mcg||Potassium 299 mg|
|Magnesium 35 mg|