Walnut-Herb Risotto

Prep time: 5min
Total time: 35min
Serves 8
1 tbsp
olive oil
15 mL
1 tsp
butter
5 mL
1
onion, diced
0
2 cups
Arborio Rice
500 mL
1 carton
Chicken Broth - 35% Less Sodium
900 mL
1/2 cup
water
125 mL
1/2 cup
grated Parmesan cheese
125 mL
1/4 cup
Walnut Halves, toasted and chopped
60 mL
1 tsp
fresh Rosemary, chopped
5 mL
2 tsp
fresh Thyme, chopped
10 mL
calories
260
fat
7 g
saturated fat
2 g
carbs
39 g
protein
7 g
cholestrol
5 mg
fibre
2 g
sodium
400 mg
potassium
140 mg

Directions

  1. In a large saucepan, heat oil and butter over medium heat. Add onion and cook, stirring, until translucent; about 5 min. Add rice and mix well.

  2. Meanwhile, in a small saucepan, warm chicken broth with water. Add 1 ladleful of hot broth to the rice. Stir until almost all of the liquid is absorbed. Repeat, 1 ladleful at a time, stirring and allowing the broth to be absorbed by the rice before adding more. When all the broth has been added to rice, turn off the heat before the liquid is completely absorbed.

  3. Mix in Parmesan, walnuts and herbs. Transfer to a serving dish and serve immediately.