Add-An-Ingredient Risotto |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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I like this recipe because it can be made in one pot, and with just about anything in the fridge. Feel free to experiment with ingredients and flavourings. Other than the ones listed here, I sometimes like to add turmeric and rosemary. Ingredients:
2 cups arborio rice (basmati could substituted) |
2 cups sweet peppers (or just about any other vegetable you can think of, except potatoes and corn) or 2 cups onions (or just about any other vegetable you can think of, except potatoes and corn) or 2 cups mushrooms (or just about any other vegetable you can think of, except potatoes and corn) or 2 cups zucchini (or just about any other vegetable you can think of, except potatoes and corn) or 2 cups carrots, chopped (or just about any other vegetable you can think of, except potatoes and corn) |
1 cup shrimp (optional) or 1 cup chopped chicken (optional) |
1 tablespoon instant clear broth (flavour depends on your choice above) or 1 bouillon cube |
4 cups hot water |
1/4 cup white wine (optional) |
1 tablespoon oil |
1/4 cup parmesan cheese |
minced garlic |
pepper |
basil |
oregano |
fresh ground black pepper |
Directions:
1. Get a large, deep frying pan and heat oil.
2. Put rice into pan and fry for a couple minutes, then add 1 cup water and wine.
3. Stir occasionally, until water is nearly absorbed, then add another 1/2 cup water, stock cube, vegetables and shrimp or chicken, if using.
4. Repeat, stirring and adding water until rice is cooked.
5. This may take more or less than 4 cups, so taste occasionally and add water until you're happy.
6. Add garlic and herbs in the last five minutes, to taste.
7. Spoon onto plates and sprinkle parmesan cheese over dish.
8. For Vegetarian do not use meat, seafood, or poultry. Do not use a broth made from these.
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