Total Time
Prep 5 mins
Cook 35 mins

This recipe comes from Judy Johnson and is from the cookbook "Extraordinary Cuisine for Sea & Shore". I choose chicken or beef broth depending on what I am serving this with. Occasionally I'll add in some asparagus tips or grated carrot to give it some color....feel free to add what you'd like.

Ingredients Nutrition


  1. 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.
  2. 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.
  3. 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.
Most Helpful

Made for a great side dish for dinner tonight. Made this with the following options.. used beef broth, that's what I had on hand, left out the onion powder, and left out the salt. Well seasoned as for the 4 of us, it was just enough. A great go to weeknight dinner Made for 1-2-3 hits.

weekend cooker October 11, 2012

Yummy! I used chicken broth and added garlic. Garlic is a must in our house. I have not yet mastered the creaminess of risotto yet but will get there. I love this b/c all of the ingredients are a staple in my house.

Ck2plz September 14, 2011

Very flavorful risotto!!! I made 1/2 of the recipe and followed as written. I think adding the wine really made a difference with the flavor and think that lemon juice, as the other reviewer suggested, would also be good with or without the wine. I served this with a grilled chicken breast. Thanks for sharing the recipe. Made for Photo Tag Game.

diner524 April 09, 2011