Provolone risotto
- Course Side Dishes
- Prep. Time 15 mins
- Cooking Time 30 mins
- Yields 6 to 8 servings
Preparation
What You Need
Instructions
In saucepan, melt half of butter over medium-high heat and sauté garlic with cherry tomatoes 3-4 minutes. Transfer in an ovenproof container and keep in oven at 300°F (150°C).
In another saucepan, heat chicken broth and let simmer while preparing the risotto.
In first saucepan, over medium heat, sauté onion 5 minutes in remaining butter. Add rice and stir well to coat grains with butter.
Pour in the wine and a bit of broth. Add herbs and seasoning. Continue cooking 15-20 minutes, pouring small quantities of liquid every 3-4 minutes. Add broccoli midway. Rice should remain slightly crunchy but must absorb all the liquid.
Remove bay leaf. Add Provolone. Stir well, melt cheese and adjust seasoning, before topping with the cherry tomatoes.
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Nutritional Info
Per serving
Energy: 200 CaloriesProtein: 7 g
Carbohydrate: 25 g
Fat: 7 g
Fibre: 1.8 g
Sodium: 158 mg
Top 5 nutrients provided by a serving of this recipe
Nutrient (% DV)*
Calcium:
10 %
/
114
mg
Folate:
34 %
Vitamin C:
28 %
Thiamin:
13 %
Vitamin B12:
13 %
* Note: The daily value (DV) is established by Health Canada and corresponds to the daily quantity recommended for each nutrient. The percentage of the daily value (% DV) indicates the proportion of the nutrient provided by a serving of the recipe, in comparison with the quantity recommended.
2 out of 3 Canadians are not getting enough milk products every day. Discover the multiple benefits of milk products and learn more about the recommended number of servings.
Getenough.ca
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