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Prep Time
5 mins
Total Time
25 mins

Ingredients

4
First Cold Pressed Extra Virgin 100% Olive Oil
20
2
Onions, sliced
0
1
Arborio Rice
250
1/2
White wine
125
1
Chicken Broth - 35% Less Sodium, hot
900
1/4
Freshly grated Parmesan cheese
60
1/2
Pepper
2
1/2
Double Cream Brie, cubed
100

Method

Step 1
Heat 2 tsp (10 mL) olive oil in a heavy-bottomed, medium-size saucepan over medium heat. Add onions and sauté, stirring every few minutes until a deep golden caramel colour, about 15 min. Add the rice, stirring to coat in oil until lightly toasted, about 2 min.
Step 2
Add wine and stir until almost fully absorbed. Then, add chicken broth one cup (250 mL) at a time. Stir often, letting rice almost fully absorb broth before adding another cup.
Step 3
Continue cooking until rice is creamy, cooked through but still firm to the bite, about 20 min. Stir in Parmesan cheese, pepper and brie. Serve with a drizzle of the remaining olive oil and a shaving of fresh Parmesan, if desired.

Nutritional Facts Per Serving

Calories:
290
Fat:
12 g
Carbs:
31 g
Protein:
11 g