Real Risotto in a Hurry

Most people don’t think of risotto as fast food. Constant stirring and regular additions of hot stock are what make Arborio rice give up its starch and become a creamy, delectable dish.

But risotto really can be fairly quick if you have the ingredients ready to go. And if your dining partner takes a turn stirring, the time will fly until dinner is ready.

Serve the risotto with a green salad, a glass of dry white wine and Florentine cookies from your local bakery.

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Pesto Risotto With Mushrooms

Green Salad With Vinaigrette

Florentine Cookies

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Pesto Risotto With Mushrooms

Active Work and Total Preparation Time: 30 minutes

4 cups low-sodium chicken broth

2 tablespoons butter

1/2 cup finely chopped onion

6 ounces mushrooms, sliced

1 cup Arborio rice

1/2 cup white wine

1/3 cup prepared pesto

1/2 cup whipping cream

1/3 cup grated Parmesan cheese

Salt

Freshly ground pepper

* Bring chicken broth to simmer in saucepan.

* Melt butter in medium saucepan over medium heat. Add onion and mushrooms and saute until golden, 6 to 8 minutes. Add rice and stir to coat with butter.

* Add wine and cook, stirring constantly, until wine is almost evaporated, 2 to 3 minutes. Add 1/2 cup chicken broth and simmer, stirring frequently, until most of broth has been absorbed, 2 to 3 minutes. Add another 1/2 cup broth and simmer, stirring frequently, until broth is absorbed; repeat with remaining broth, stirring and simmering, until rice is creamy and al dente, about 15 to 18 minutes total.

* Add pesto and cream and cook 2 minutes. Stir in Parmesan and salt and pepper to taste.

2 servings. Each serving: 659 calories; 1,275 mg sodium; 128 mg cholesterol; 49 grams fat; 42 grams carbohydrates; 16 grams protein; 0.87 gram fiber.

GAME PLAN

30 minutes before: Begin heating chicken broth. Chop onion and mushrooms and saute. Add rice.

20 minutes before: Begin adding wine and chicken broth. Prepare salad and vinaigrette and keep separate.

7 minutes before: Add pesto and cream.

5 minutes before: Add Parmesan and salt and pepper.

3 minutes before: Toss salad greens with vinaigrette.

INGREDIENTS

Shopping List

Arborio rice

Florentine cookies

6 ounces mushrooms

1 (7-ounce) jar pesto

1 (5-ounce) bag salad greens

Staples

Butter

Chicken broth

Olive oil

Onion

Parmesan cheese

Pepper

Salt

Whipping cream

White wine vinegar

White wine