Sunday, April 7, 2013 a Simple Veggie Rissotto

Did you know you can make risotto like rice?! Like bring liquid to a boil, add arborio rice, lower heat, wait 20 minutes....and DONE! It's not glamorous but there's no laborious stirring and adding just the right amount of liquid each time. It's less likely to burn this way as it cooks over a lower heat, stir it a few times just to be sure. I made this in about 30 minutes this week when I got home late one night and it hit the spot!

The Risotto
2 Cups Chicken Broth
1Tbsp Butter
2Tbsp White Wine
1 Cup Arborio Rice

The Veggies
1/2 Yellow Onion, Diced
1/2 Cup White Wine
1 Zucchini, Diced
1 Tomato, Diced
1/2 Parmesan, Shredded
1/2 Lemon, Zested & Juiced
In a pot, Bring 2 cups of Chicken Broth with Butter and White Wine. Add Arborio Rice, lower heat to medium low, cover stirring occasionally over 20 minutes.

In a pan, saute Onions with a little Olive Oil until translucent, add White Wine to deglaze the pan. Mix in Zucchini, when it starts yellow slightly remove from heat add Tomato, Risotto, Parmesan. Lastly top with Lemon juice & zest.... and probably a little more Cheese.

Happy Cooking!

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