- Prep Time
- 5 mins
- Total Time
- 25 mins
Ingredients
- 4
- First Cold Pressed Extra Virgin 100% Olive Oil
- 20
- 2
- Onions, sliced
- 0
- 1
- Arborio Rice
- 250
- 1/2
- White wine
- 125
- 1
- Chicken Broth - 35% Less Sodium, hot
- 900
- 1/4
- Freshly grated Parmesan cheese
- 60
- 1/2
- Pepper
- 2
- 1/2
- Double Cream Brie, cubed
- 100
Method
- Step 1
- Heat 2 tsp (10 mL) olive oil in a heavy-bottomed, medium-size saucepan over medium heat. Add onions and sauté, stirring every few minutes until a deep golden caramel colour, about 15 min. Add the rice, stirring to coat in oil until lightly toasted, about 2 min.
- Step 2
- Add wine and stir until almost fully absorbed. Then, add chicken broth one cup (250 mL) at a time. Stir often, letting rice almost fully absorb broth before adding another cup.
- Step 3
- Continue cooking until rice is creamy, cooked through but still firm to the bite, about 20 min. Stir in Parmesan cheese, pepper and brie. Serve with a drizzle of the remaining olive oil and a shaving of fresh Parmesan, if desired.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutritional Facts Per Serving
- Calories:
- 290
- Fat:
- 12 g
- Carbs:
- 31 g
- Protein:
- 11 g
