Risotto with Chervil

Name: Risotto with Chervil
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 6
Cuisine: Italian
Ingredients: 5 cups (1.25 L) water; 2 Knorr Selects™ Chicken Bouillon Cubes; 2 Tbsp. (30 mL) olive oil; 1/2 onion, chopped; 1 2/3 cups (320 g) uncooked arborio rice; 1/4 cup (50 mL) dry white wine; 2 Tbsp. (30 mL) grated Pecorino Romano cheese; 2 Tbsp. (30 mL) butter; 2 Tbsp. (30 mL) chopped fresh chervil

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45 MINS

Cooking Time
10 MINS

Prep Time
6 People

Serves

5 cups (1.25 L) water
2 Knorr Selects™ Chicken Bouillon Cubes
2 Tbsp. (30 mL) olive oil
1/2 onion, chopped
1 2/3 cups (320 g) uncooked arborio rice
1/4 cup (50 mL) dry white wine
2 Tbsp. (30 mL) grated Pecorino Romano cheese
2 Tbsp. (30 mL) butter
2 Tbsp. (30 mL) chopped fresh chervil

Bring water to a boil in a medium saucepan; stir in Knorr Selects™ Chicken Bouillon Cubes until dissolved. Set aside and keep warm.
Heat oil in 3-qt.(3 L) saucepan and cook onion, stirring occasionally, until tender and lightly colored, about 5 minutes. Stir in rice and cook, stirring occasionally, 1 minute. Stir in wine and cook 1 minute.
Pour in just enough broth to cover rice, stirring frequently. Bring to a boil over high heat, then reduce heat to medium-low and cook, stirring frequently and gradually stirring in broth, until liquid is absorbed and rice is tender, about 25 minutes. If needed, stir in additional hot water, 1/2 cup (125 mL) at a time, until rice is tender.
Stir in cheese, butter and chervil. Garnish, if desired, with additional cheese and chervil.

Amount per Serving

Nutritional values	Amount per Serving
Energy (g)	290.0
Calcium (g)	30.0 mg
Carbohydrates (g)	45.0 g
Fat (g)	10.0 g
Fiber (g)	2.0 g
Iron (g)	0.4 mg
Potassium (g)	50.0 mg
Protein (g)	5.0 g
Saturated Fat (g)	4.0 g
Sodium (g)	600.0 mg
Sugar (g)	1.0 g
Trans Fat (g)	0.2 g