Heat broth in medium saucepan. Meanwhile, melt butter with oil in large saucepan on medium-high heat. Add onions; cook 3 min. or until tender, stirring frequently. Add rice; cook and stir 2 min. Stir in wine; cook 1 min.
Add 1 cup broth; cook and stir until absorbed. Repeat with remaining broth, adding 1 cup at a time, until all broth has been added and absorbed by the rice.
Stir in cheese and pepper.
Serve with a raw vegetables and a glass of fat free milk to round out the meal.
Adding the broth in small amounts while stirring constantly will help prevent the risotto from scorching. While you may be tempted to rush the process, it is important to add the warm broth in 1-cup portions as directed in recipe.
Heat 1/4 tsp. saffron with the broth.
Calories From Fat
% Daily Value*
Total Fat 7g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 17g
Dietary Fiber 0g
* Percent Daily Values are based on a 2,000 calorie diet.
10 servings, 1/2 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.