 |
Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 4 |
|
To make this into a vegetarian dish use vegetable broth in place of chicken. This is a wonderful risotto! Ingredients:
6 cups hot chicken broth (you might need a bit more) |
2 tablespoons butter |
1 tablespoon olive oil |
1 medium onion, finely chopped |
3 tablespoons minced fresh garlic (or to taste) |
1 teaspoon dried red chili pepper flakes (optional) |
1 medium leek, sliced crosswise into thin rings (use white part only) |
2 cups arborio rice |
1/2 cup dry white wine |
1 1/4 cups mixed frozen peas and carrots |
3 tablespoons chopped fresh italian parsley |
1 cup grated parmesan cheese (can use less) |
2 tablespoons butter |
salt and black pepper |
Directions:
1. Bring the chicken broth to a simmer in a saucepan; cover and keep hot over low heat.
2. Melt 2 tablespoons butter with oil in a large heavy saucepan over medium-low heat.
3. Add in onion, leeks, garlic and chili flakes (if using) saute for about 5-6 minutes or until softened and wilted.
4. Add in rice; stir about 3 minutes or until the rice is translucent.
5. Add in white wine; simmer stirring until almost all of the liquid is absorbed (about 1 minute).
6. Add in hot broth 1 cup at a time, stirring with a wooden spoon allowing each addition to be absorbed before adding in next, stirring often (a single addition of 1 cup of broth should take about 8-9 minutes for each addition).
7. Add in the parsley and frozen peas and carrots and keep stirring over very low heat for about 3 minutes).
8. Remove from heat and add in 2-3 tablespoons butter and Parmesan cheese; mix to combine.
9. Season with salt and pepper.
|
|