This week I ventured into making risotto. It is relatively easy just a little time consuming. Risotto is basically a creamy rice dish which is slow cooked.
2 Cups Sliced Mushrooms
1/2 Cup Chopped Onion
2 Cloves Garlic, pressed or minced
2 Tablespoons Olive Oil
1 Cup Long Grain Rice
3 Cups Chicken Broth
In a large saucepan heat olive oil. Cook onions, mushrooms and garlic until tender. Add in uncooked rice. Cook on medium heat for about 5 minutes or until rice is golden brown.
In another saucepan, heat chicken broth until simmer. After the rice is browned add 1 cup of chicken broth to rice mixture. Stir constantly over medium heat until liquid is absorbed.
Add another 1/2 cup of broth and stir constantly until liquid absorbed. Keep cooking and adding 1/2 cup of broth at a time until the 3 cups of broth is used. It takes about 15 minutes to do this.
The rice should become creamy and tender.
- If you don’t like mushrooms, you can substitute other vegetables.
- If you don’t have chicken broth, use vegetable broth. I also used a bit of water since I didn’t have 3 cups of chicken broth on hand.
Make sure to check out the rest of my easy recipes!