Ingredients
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1 small onion, chopped finely
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2 tablespoons butter
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1 cup arborio rice, uncooked
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1/3 cup chablis
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1 teaspoon dried parsley flakes
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1/2 teaspoon dried basil
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1/2 teaspoon paprika
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1/4 teaspoon onion powder
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4 1/2 cups chicken broth or 4 1/2 cups beef broth
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2 tablespoons parmesan cheese, grated
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salt and pepper
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additional parmesan cheese, grated
Instructions
- Saute the onion in melted butter in a large saucepan until tender. Add rice, Chablis, parsley flakes, basil, paprika and onion powder. Cook over medium-high heat, stirring constantly, until most of the liquid has been absorbed.
- Add 1/2 cup broth, stirring constantly, until most of the liquid has been absorbed. Continue adding broth, 1/2 cup at a time, stirring until the mixture is creamy and the rice is tender.
- Remove from heat, and stir in 2 tbsp Parmesan cheese. Add salt and pepper to taste. Sprinkle with additional Parmesan cheese if desired. Serve immediately.