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Dinner Tonight! | QUICK FIX

Real Risotto in a Hurry

July 07, 1999|DANAE CAMPBELL | SPECIAL TO THE TIMES

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

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