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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 8 |
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I found this recipe from America's Test Kitchen. This is such an easy way to make rissoto, and you can have this ready in about 45 minutes. I also have added cooked chicken or sausage to make this a one dish meal. Usually rissoto calls for Arborio Rice, but I can't always find that and just use regular long-grain rice. Having the longer grain though will make a bigger batch of rissoto. However, the leftovers are great to have for the lunch the next day! Enjoy! Ingredients:
onion, peeled and diced |
4 tablespoons butter |
2 (14 ounce) cans chicken broth (or 3 1/2 cups homemade chicken broth) |
1 1/2 cups water |
2 cups rice |
2 teaspoons minced garlic |
1 lb fresh asparagus, ends trimmed and cut into pieces |
2 cups cooked chicken (optional) |
salt and pepper |
Directions:
1. In a medium sized saucepan, pour the chicken broth and water into the pan and heat through to almost a boil. Turn off the heat.
2. While the chicken broth is heating, in a large skillet or Saucee pan, melt the butter and add the onions and cook for about 8-10 minutes and until slightly browned. Add the rice and garlic and stir well. Cook the rice in the onions for about 3-4 minute and they start to brown. Add about 1 cup of the hot chicken broth and stir well. Add 2 more cups of chicken broth and stir in and allow the broth to cook down into the rice. About every 5-7 minutes, add more chicken broth by 2 cups at a time, stirring well after each addition of the broth.
3. When you add the last cup of broth, add the asparagus and if you prefer cooked chicken to the rice. Stir well. You may want to season the rice with salt and pepper and any other seasonings.
4. Cook the asparagus for about 10-15 minutes, or until bright green and softened.
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