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Risotto Milanese

Prep Time2 minutes
Cook Time25 minutes
Total Time30 minutes
Servings: 8 toddler servings
Calories: 170kcal
Author: Catherine McCord

Ingredients

  • 4 Cups chicken broth (preferably low sodium)
  • 2 tablespoon olive oil
  • 2 tablespoon onion, minced
  • 1 Cup Arborio Rice
  • 1 tablespoon butter
  • 1/4 Cup parmesan cheese

Instructions

  • In a large pot, bring the chicken stock to a simmer (do not bring it to a boil or the liquid will start to evaporate)
  • In a 12-14 ounce skillet, heat the oil over medium heat.
  • Add the onions and lightly saute for 3-4 minutes until translucent.
  • Add the rice. Using a wooden spoon, stir the grains until toasty and opaque.
  • Add 1/2 cup of the hot stock to the rice and cook until it’s absorbed.
  • Continue adding stock 1/2 cup at a time waiting to add more stock until all the liquid is absorbed and the risotto is tender and creamy. This process should take about 20 minutes.
  • When all of the liquid is absorbed add the butter and cheese and continue stirring until combined.
  • Cool to room temperature for little ones and serve (if adults are going to eat it, dig in right away!)

Nutrition

Calories: 170kcal | Carbohydrates: 21g | Protein: 5g | Fat: 7g | Cholesterol: 5mg | Sodium: 420mg | Fiber: 1g