- Level
- very easy
- Prep Time
- 5 mins
- Total Time
- 25 mins
Ingredients
- 4 tsp
- First Cold Pressed Extra Virgin 100% Olive Oil
- 20 ml
- 2
- Onions, sliced
- 0
- 1 cup
- Arborio Rice
- 250 ml
- 1/2 cup
- White wine
- 125 ml
- 1 carton
- Chicken Broth - 35% Less Sodium, hot
- 900 ml
- 1/4 cup
- Freshly grated Parmesan cheese
- 60 ml
- 1/2 cup
- Pepper
- 2 ml
- 1/2
- Double Cream Brie, cubed
- 100 ml
Directions
Step 1
Heat 2 tsp (10 mL) olive oil in a heavy-bottomed, medium-size saucepan over medium heat. Add onions and sauté, stirring every few minutes until a deep golden caramel colour, about 15 min. Add the rice, stirring to coat in oil until lightly toasted, about 2 min.
Step 2
Add wine and stir until almost fully absorbed. Then, add chicken broth one cup (250 mL) at a time. Stir often, letting rice almost fully absorb broth before adding another cup.
Step 3
Continue cooking until rice is creamy, cooked through but still firm to the bite, about 20 min. Stir in Parmesan cheese, pepper and brie. Serve with a drizzle of the remaining olive oil and a shaving of fresh Parmesan, if desired.
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Nutrition Facts
- Calories:
- 290
- Fat:
- 12 g
- Carbs:
- 31 g
- Protein:
- 11 g
