Chamomile Risotto

Chamomile Risotto



1/4 cup chamomile flowers, dried

1 1/2 cups white wine

1 cup vegetable or chicken broth

1 shallot, minced

1 tsp olive oil

1 cup arborio rice

salt and pepper



1. In a saucepan, combine chamomile, wine and broth.



Bring to a simmer and let steep 20 minutes.



Strain through a sieve into a bowl; keep warm.



2. In another saucepan, saute the shallot in olive oil until softened, about 2 minutes.



Add rice and stir until rice is coated with oil; saute for 5 minutes.



3. Add 1/2 cup of the liquid to the rice and stir constantly until absorbed.



Continue to add liquid in 1/2 -1/3 cup portions, constantly stirring, until the mixture has a creamy consistency and the rice is tender to the bite.



Season with salt and pepper and serve immediately.



Note: You may not use all of the liquid, depending on the particular rice and heat under the pan.



Serves 4.

Analysis per serving:

133 calories, 2.5 g protein, 5 g fat, .25 g fiber, 19 g carbohydrates



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