Erica Kangas

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

  1. Mix rice, 3 cups chicken stock, 1 cup water in Dutch oven. Cover and bake 45 minutes at 350F.

  2. 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.

  3. When rice is finished, move to low heat on the stovetop.

  4. Add to the rice: remaining chicken stock, parmesan, wine, mushrooms and onions, butter, cayenne, salt, and pepper. Stir 2-3 minutes.

  5. Add peas and corn until heated through.

MainBlogRecipesGitHubLinkedInTwitter
© 2021 Erica Kangas