Champagne Olive Risotto
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Champagne Olive Risotto
Champagne Olive Risotto
2 tbsp. butter
1 cup Bella Sun Luci Sun-Dried Tomato Risotto
1/2 cup chopped onion
4 cups chicken stock, warmed
1/2 cup champagne
2 tbsp. shredded Parmesan cheese
1 (2.25- oz.) can sliced ripe olives, drained
Chopped fresh basil (optional garnish)

Prep: 5 minutes, Cook: 30 minutes, Serves: 6

1. Melt butter in a large skillet over medium heat. Add risotto and onion. Cook for 5 minutes.

2. Adding about 3/4 cup at a time, add 4 cups warmed chicken stock, cooking until all stock is absorbed before adding more.

3. Stir in champagne and cook for 5 minutes more. Stir in Parmesan cheese and olives. Cook until hot. Sprinkle with basil, if you like.  

Nutritional Information:
146 calories, 5 g protein, 6 g total fat (3 g sat.), 14 g carbohydrate, 1 g fiber, 3 g sugar, 11 mg cholesterol, 458 mg sodium, 3 points