Risotto is a staple meal in our house. It's one of those meals you can whip together with on-hand pantry items, yet it's completely satisfying, and especially popular with the little ones. The other night I made it with a very low sodium chicken broth so that my 9 month old could enjoy it too...which he definitely did!Simple Risotto
Serves 4
1 tablespoon olive oil
1 tablespoon unsalted butter
1 small onion, chopped
1 cup arborio rice
3 cups low-sodium chicken broth
2 tablespoons freshly grated Parmesan cheese (optional)
1. Heat oil and butter in a large skillet or Dutch Oven over medium-high heat. Add onion and saute for about 3 minutes. Stir in rice and saute for another 2 minutes.
2. Reduce heat to medium and add 1 cup of broth and cook until most of the liquid is absorbed, stirring frequently. Continue to add broth, 1/2 cup at a time, stirring regularly. Cook until broth is gone or rice is tender, adding water if necessary.
3. Season with freshly grated Parmesan cheese and serve.
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