Risotto

butternut-squash-risotto_~u12171508
  • 31/2 cups of stock + 3 cups of water
  • 4 Tbsp unsalted butter
  • 1 med white onion, diced
  • 2 cups aborio rice
  • 1 cup wine
  • 1 cup grated parmesan

Melt butter over med heat. Once foaming subsides add onion and 1/2 tp salt. Cook for 9 mins until onion is transparent. Add rice stirring constantly until kernal edges are transparent. Add wine until absorbed. Add 3 cups of warm stock, simmer for 12 mins until liquid has absorbed. Add 1/2 cup at a time of stock (every 3-4 mins) until rice is cooked.

Roast pumpkin and toss through risotto with peas. Stir through parmesan.

As an alternative stir through mint, asparagus and lemon rind with parmesan.

This entry was posted in Rice, Vegetarian and tagged , . Bookmark the permalink. Post a comment or leave a trackback: Trackback URL.

One Comment

  1. avatar tammy
    Posted June 23, 2010 at 6:56 PM | Permalink

    hey- this site looks really cool now. Soon you’ll have to add a baby food section. Rich has been complaining about the meals I’ve been cooking so I thought I had better have a look at your site again and make him some treats. Hope you are well
    Tam

Post a Comment

Your email is never published nor shared. Required fields are marked *

*
*

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

  • Limb Sleeve