Unlike a traditional risotto, this easy side dish for the stew needs barely any stirring at all.
Ingredients
4 cups low-salt chicken broth
1 cup water
3 tablespoons olive oil
1/2 large red onion, chopped (about 1 cup)
1 1/2 cups arborio rice (about 10 ounces)
1/2 cup shredded Asiago cheese (about 1 ounce)
Directions
Bring broth and 1 cup water to simmer in medium saucepan. Remove from heat; cover to keep warm.
Heat oil in heavy large saucepan over medium-high heat. Add onion and sauté until soft, about 5 minutes. Add rice and stir 1 minute. Pour 2 1/2 cups warm broth mixture into rice mixture; bring to boil, stirring. Reduce heat to low; cover pot and simmer until liquid is absorbed, about 10 minutes. Add remaining broth mixture to pot; bring to boil and stir 1 minute. Reduce heat to low; cover pot and simmer until liquid is absorbed, about 10 minutes. Remove pot from heat and stir in shredded Asiago cheese. Season to taste with salt and pepper. Cover and let stand 5 minutes. Transfer risotto to bowl and serve.
