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Prep Time
5 mins
Total Time
35 mins
Serves
8

Ingredients

1 tbsp
olive oil
15 mL
1 tsp
butter
5 mL
1
onion, diced
2 cups
Arborio rice
500 mL
1 carton
reduced sodium chicken broth
900 mL
1/2 cup
grated Parmesan cheese
125 mL
1/4 cup
walnut halves, toasted and chopped
60 mL
1 tsp
fresh rosemary, chopped
5 mL
2 tsp
fresh thyme, chopped
10 mL

Method

Step 1
In a large saucepan, heat oil and butter over medium heat. Add onion and cook, stirring, until translucent; about 5 min. Add rice and mix well.
Step 2
Meanwhile, in a small saucepan, warm chicken broth with 1/2 cup of water. Add 1 ladleful of hot broth to the rice. Stir until almost all of the liquid is absorbed. Repeat, 1 ladleful at a time, stirring and allowing the broth to be absorbed by the rice before adding more. When all the broth has been added to rice, turn off the heat before the liquid is completely absorbed.
Step 3
Mix in Parmesan, walnuts and herbs. Transfer to a serving dish and serve immediately.

Characteristics

Potluck Side Dish

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/8 of recipe)
Calories:
260
Fat:
7 g
Saturated Fat:
2 g
Carbs:
39 g
Fibre:
2 g
Cholesterol:
5 mg
Protein:
7 g
Sodium:
400 mg
Potassium:
140