Ingredients

2 tbsp (30 mL) butter, divided
1 medium onion
3 garlic cloves
1 cup (250 mL) uncooked Arborio rice
2 oz (60 g) fresh Parmesan cheese, grated (½ cup/125 mL grated)
3 1/2 cups (875 mL) chicken stock
1/2 tsp (2 mL) black pepper

Variation:	Add-In's:
Chicken, Sun-Dried Tomato & Spinach	2 cups (500 mL) diced cooked chicken 2 cups (500 mL) fresh baby spinach leaves 1/2 jar (3½ oz/99 g) sun-dried tomatoes in oil, drained, patted dry and snipped with Professional Shears.
Caprese	4 sticks (1 oz/30 g each) part-skim mozzarella string cheese, snipped into pieces with Professional Shears. 1 container (10-12 oz) grape or cherry tomatoes, halved. ½ cup (125 mL) fresh basil leaves, snipped with Professional Shears.

Directions

For Original Risotto, place 1 tbsp (15 mL) of the butter in Rockcrok® (2.5-qt./2.35-L) Everyday Pan. Heat over medium heat 3-5 minutes or until melted, stirring to cover surface of Pan. Cut onion into chunks. Using Food Chopper, finely chop onion. Add onion, garlic pressed with Garlic Press, and rice to Pan.
Cook, uncovered, 3-4 minutes or until rice is lightly toasted, stirring frequently with Small Mix ‘N Scraper®.
Using Microplane® Adjustable Fine Grater, grate Parmesan; set aside.
Remove Pan from heat. Stir stock and pepper into rice. Microwave, covered, on HIGH 15-17 minutes or until most of the liquid is absorbed and rice is tender.
Meanwhile, prepare Add-Ins (optional).
Remove Pan from microwave; stir in Parmesan, remaining 1 tbsp (15 mL) butter and Add-Ins. Cover; let stand 5 minutes.

Yield:

6 servings of 1/2 cup/125 mL

Nutrients per serving:

(Original – about 1/2 cup/125 mL): Calories 230, Total Fat 7 g, Saturated Fat 4.5 g, Cholesterol 15 mg, Sodium 440 mg, Carbohydrate 32 mg, Fiber 1 g, Protein 10 g
U.S. Nutrients per serving

(Chicken, Sun-Dried Tomato & Spinach – about 1 cup/250 mL): Calories 320, Total Fat 10 g, Saturated Fat 5 g, Cholesterol 55 mg, Sodium 510 mg, Carbohydrate 35 mg, Fiber 2 g, Protein 25g
U.S. Nutrients per serving

(Caprese – about 1 cup/250 mL): Calories 290, Total Fat 11 g, Saturated Fat 7 g, Cholesterol 25 mg, Sodium 600 mg, Carbohydrate 35 mg, Fiber 2 g, Protein 16 g

Cook's Tips:

Arborio rice is Italian short-grain rice that can be found in the rice or ethnic section of most grocery stores. Arborio rice works best in this recipe, but if it’s not available, you can substitute with long-grain white rice.
Vegetable broth can be substituted for the chicken broth.