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Risotto with Milk
This risotto milk is to die for. Simple and delicious!
3.77
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Course:
Risotto
Prep Time:
10
minutes
minutes
Cook Time:
20
minutes
minutes
Total Time:
30
minutes
minutes
Servings:
4
people
Calories:
723
kcal
Author:
Guido Pedrelli
Ingredients
▢
350
gr
Arborio rice
▢
80
g
butter
▢
1.75
liters
milk
▢
Salt
Instructions
▢
Put the milk in a
pot
and add a pinch of salt, then bring to a boil over medium heat, and stir occasionally with a wooden spoon.
▢
When the milk is boiling, add the rice and stir with a spoon. Cook for 20-25 minutes, and continue stirring occasionally.
▢
When the rice has absorbed the milk, be sure to prevent it from sticking to the bottom of the pan.
▢
When the rice is cooked, add butter and stir well to blend in the risotto.
▢
Serve hot.
Notes
Use a
rice cooker
with risotto settings for a faster turnaround.
Calories:
723
kcal
|
Carbohydrates:
90
g
|
Protein:
19
g
|
Fat:
30
g
|
Saturated Fat:
18
g
|
Cholesterol:
86
mg
|
Sodium:
331
mg
|
Potassium:
644
mg
|
Fiber:
2
g
|
Sugar:
22
g
|
Vitamin A:
1210
IU
|
Calcium:
502
mg
|
Iron:
3.8
mg
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