- 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.
Nutritional Facts Per Serving
- Calories:
- 290
- Fat:
- 12 g
- Carbs:
- 31 g
- Protein:
- 11 g