Risotto (Gluten Free)

 

2

tablespoons butter or margarine

1

medium onion, coarsely chopped (1/2 cup)

1/2

cup dry white wine or apple juice

1 1/2

cups uncooked Arborio or other short-grain white rice

2

cups Progresso® chicken broth (from 32-oz carton), warmed

1

cup warm water

1/4

cup finely shredded Parmesan cheese

Freshly ground pepper

Chopped fresh parsley, if desired

• 1 Melt butter in 12-inch skillet or 4-quart Dutch oven over medium-high heat. Cook onion in butter, stirring frequently, until tender; reduce heat to medium.
• 2 Add wine to onion mixture in skillet; cook until liquid has evaporated. Stir in rice. Cook uncovered over medium heat about 5 minutes, stirring frequently, until edges of kernels are translucent.
• 3 Mix broth and water; pour 1/2 cup broth mixture over rice. Cook uncovered, stirring occasionally, until liquid is absorbed. Repeat with remaining broth mixture, 1/2 cup at a time, until rice is tender and creamy. Sprinkle with cheese, pepper and parsley.