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Quick Risotto

chef.expert's picture
Ingredients
  Vegetable stock/Chicken broth /canned reduced-sodium chicken broth 6 Cup (96 tbs), heated
  Onion 1⁄2 Medium, chopped for about 1/2 cup
  Olive oil/Vegetable oil 1 Tablespoon
  Arborio rice 1 1⁄2 Cup (24 tbs) (Uncooked)
  Dry white wine 1⁄2 Cup (8 tbs)
  Freshly grated parmesan 2 Tablespoon
For optional additions
  Mushrooms 2 Ounce, caps wiped clean with a damp cloth, and sliced (Cultivated Or Wild)
  Frozen peas 1⁄2 Cup (8 tbs), Defrosted
  Cultivated mushrooms/Wild mushrooms 2 Ounce, caps wiped clean with a damp cloth, and sliced
  Broccoli florets 1⁄2 Cup (8 tbs), blanched
  Asparagus stalks 6 , cooked and chopped
  Salt To Taste
  Pepper To Taste
Directions

MAKING
1) In a saucepan add stock. Boil the mixture over gently simmer.
2) In a large heavy saucepan heat oil and cook onion over moderately low heat for 5 minutes till softened.
3) Add mushrooms or red pepper if desired and cook the mixture for further 5 minutes.
4) Stir in rice and coat grains well with onion mixture.
5) Stir in wine and bring to boil, stirring constantly.
6) Let the wine evaporate, stir in 1/2 cup of the broth.
7) Cook rice over simmering heat stirring constantly till the liquid is absorbed.
8) Add broth, 1/2 cup at a time, stirring constantly. Let each portions gets absorbed before adding next batch.
9) After adding the broth, the rice should be creamy. This should take about 25 minutes.
10) Add Parmesan and salt and pepper to taste and other optional ingredients.

SERVING
11) Serve immediately.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Stir Fried
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Chicken
Interest: 
Healthy
Preparation Time: 
10 Minutes
Cook Time: 
25 Minutes
Ready In: 
0 Minutes
Servings: 
6

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