Cream Sauce without the Cream

Name: Cream Sauce without the Cream
Total time: 1 min
Ingredients: 1 tablespoon extra-virgin olive oil; 1 cup finely chopped onion; ⅔ cup long- or medium-grain white rice; 5 cups reduced-sodium chicken broth or "no-chicken" broth (see Tip); 1 cup dry white wine; ¼ teaspoon salt, or more to taste; Freshly ground pepper, preferably white

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www.eatingwell.com

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Total: 1 hours

Author : John Ash

Ingredients

Remove All · Remove Spices · Remove Staples

1 tablespoon extra-virgin olive oil1 cup finely chopped onion⅔ cup long- or medium-grain white rice5 cups reduced-sodium chicken broth or "no-chicken" broth (see Tip)1 cup dry white wine¼ teaspoon salt, or more to tasteFreshly ground pepper, preferably white

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Instructions

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Step 1

Heat oil in a large saucepan over medium heat. Add onion and cook, stirring, until soft but not browned, about 5 minutes. Add rice and cook, stirring, for 2 minutes more. Add broth and wine and bring to a boil. Cover and simmer until the rice is very soft and the liquid is greatly reduced, about 25 minutes. Cool slightly.

Step 2

Transfer the mixture to a blender and puree, in batches if necessary, until smooth. (Alternatively, puree in the pot with an immersion blender.) The consistency should be similar to a pourable sauce; add more broth or water as needed. Season with salt and pepper.