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Chef with red wine glass


Yield: Makes 6 servings.

• 1 cup chopped onion
• 1 tablespoon butter
• 1 cup uncooked U.S. arborio or medium grain rice
• 1 cup dry champagne
• 4 cups reduced-sodium chicken broth, heated
• 1/4 cup freshly grated Parmesan cheese

Cook onion in butter until soft in large skillet over medium-high heat. Add rice and stir 2 to 3 minutes. Add champagne; stir until absorbed. Stir in 1 cup broth. Cook, uncovered, stirring frequently, until broth is absorbed. Continue to add 1/2 cup broth at a time, stirring and simmering until fully absorbed before adding each addition. 
Risotto is done when rice is creamy and still has a slight bite. It will take approximately 25 to 30 minutes.

Stir in cheese. Serve immediately.
Nutrition Facts
Calories 175   
Total Fat 4g 
Cholesterol 9mg 
Sodium 610mg 
Total Carbohydrate 25g 
Dietary Fiber 1g 
Protein 7g

USA Rice Federation (

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