Recipe Detail

Cream Sauce without the Cream

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  1. 1 tablespoons - extra-virgin olive oil
  2. 1 cups - onion finely chopped
  3. 2/3 cups - long or medium-grain white rice
  4. 5 cups - reduced-sodium chicken or vegetable broth
  5. 1 cups - dry white wine
  6. 1/4 teaspoons - salt or more to taste
  7. - freshly ground pepper preferably white


Heat oil in 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 rice is very soft and liquid is greatly reduced, about 25 minutes. Cool slightly.
Transfer 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.


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