Quick Risotto 1 tb Olive oil
5 To 6 c boiling chicken broth
1/2 md Onion; chop
2 oz Mushrooms; slice
1 1/2 c Arborio rice
1/2 c Dry white wine
1/2 c Frozen peas; cook
1/2 c Broccoli florets; cook
2 tb Parmesan; grate
Saute onions and mushrooms in olive oil 3-5 minutes. Add rice and
stir in to mix. Add wine and 1/2 c hot stock. Cook until liquid is
absorbed. Continue adding stock, 1/2 cup at a time until rice is
done. Stir in peas, broccoli and top with cheese.
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