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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


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

    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.

    Brief Description

    A creamy sauce to use as a replacement for cream in any favorite soup, pasta or sauce.

    Main Ingredient:


    Cuisine:  Southern

    Prep Time: 10 min
    Cook Time: 30 min


    This recipe makes a big batch, so refrigerate or freeze the extra to use in other recipes.


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    Posted On:

    January 21, 2013

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