Risotto
side
Dec 1, 2020
Prep time: 60 min.
Cook time: 60 min.
Servings: 4-6
Ingredients
- Arborio rice, 1 1/2 cups
- Chicken stock, 4 cups
- Mushrooms, 8 oz. sliced
- Onions, 1 large or 2 small diced
- Parmesan cheese, 1 cup grated
- Dry white wine, 1/2 cup
- Unsalted butter, 4 tbs.
- Cayenne pepper, to taste
- Salt and pepper, to taste
- Frozen peas, 1 cup
- Frozen corn, 1/2 cup
Equipment
- Dutch oven
- Frying pan
Prep
- Slice mushrooms
- Dice onions
- Grate parmesan
Instructions
-
Mix rice, 3 cups chicken stock, 1 cup water in Dutch oven. Cover and bake 45 minutes at 350F.
-
While rice is cooking, sautee 1 tbs. butter and mushrooms, about 2 minutes. Add onions and cook until mushrooms are soft and onions translucent. Set aside.
-
When rice is finished, move to low heat on the stovetop.
-
Add to the rice: remaining chicken stock, parmesan, wine, mushrooms and onions, butter, cayenne, salt, and pepper. Stir 2-3 minutes.
-
Add peas and corn until heated through.