Pecan Risotto with Caramelized Onions and Smoked Gouda Cheese

Risotto is a hearty dish that fills you up in the fall months when it starts to cool down outside. The crunch of pecans adds a textural treat to the creamy risotto.

Ingredients

½ tablespoon butter
1 tablespoon olive oil
1 medium onion, sliced
1 cup Arborio rice
2 quarts fat free broth, heated
¾ cup chopped pecans, toasted
4 ounces shredded smoked gouda cheese
2 tablespoon chopped Italian parsley
Salt and pepper to taste

Directions

  1. Heat saucepan on medium heat and add butter and oil.
  2. Add onion and slowly caramelize the onion, stirring constantly until medium brown. Increase heat to medium-high.
  3. Stir in rice and sauté 1 minute. Add 2 cups of stock and stir constantly. Add stock ½ cup at a time stirring constantly until rice has absorbed the liquid.
  4. Continue stirring and adding stock until rice is tender but firm and mixture is creamy, about 20 minutes.
  5. Add toasted pecans, parsley, cheese and salt and pepper to taste.
  6. Serve immediately with grilled chicken, fish or roasted meat. Serves 8 as a side dish.
Pecan Risotto with Caramelized Onions and Smoked Gouda Cheese

Nutritional Information

Based on 8 servings.

Per serving:

Calories

200

Total Fat

14g

Saturated Fat  

4g

Monounsaturated Fat

7g

Polyunsaturated Fat

3g

Cholesterol

20mg

Sodium

690mg

Carbohydrates

12g

Dietary Fiber      

1g

Protein

6g