Peach & Basil Risotto

Name: Peach & Basil Risotto
Ingredients: 3 cups Low Sodium Chicken Broth; 2 Tablespoons Butter; 1 cup Arborio Rice; 1/2 cups Shredded Parmesan Cheese; 1/2 cups Peaches, Chopped; 1 Tablespoon Fresh Basil, Chopped; 1/4 teaspoons Salt; Dash Of Freshly Grated Nutmeg

8 ingredients

3 steps

Ingredients

3 cups Low Sodium Chicken Broth
2 Tablespoons Butter
1 cup Arborio Rice
1/2 cups Shredded Parmesan Cheese
1/2 cups Peaches, Chopped
1 Tablespoon Fresh Basil, Chopped
1/4 teaspoons Salt
Dash Of Freshly Grated Nutmeg

Directions

1

In a medium pot bring chicken broth to a simmer.
2

In a large saucepan, melt butter. Add rice and coat with butter. Ladle about 1 cup of broth to the rice and stir. Let broth absorb into the rice before adding more broth. Continue to ladle in broth, one cup at a time, stirring after each addition and letting broth absorb until rice is al dente and mixture is creamy; about 15 minutes.
3

Remove from heat and stir in cheese, peaches, basil, salt and a dash of nutmeg.