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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I love this version of Risotto because it has the all creamy texture of risotto without the constant stirring of the more classic dish. It is the little black dress of side dishes that is great and goes with everything! Read more !! Ingredients:
1/3 c chopped onion |
1 tbsp butter |
2/3 c uncooked arborio rice |
2 c water |
1 tsp instant chicken bouillon |
1 dash(es) black pepper |
1 c frozen peas, optional |
1/4 c grated parmesan or romano cheese |
Directions:
1. n a saucepan cook the onion in hot butter until tender, add rice. Cook and stir for 2 minutes. Carefully stir in water, bouillon and pepper. bring yo boil;reduce heat. Simmer, covered for 20 minutes. DO NOT LIFT COVER!
2. remove saucepan from heat. If desired stir in peas. Let stand covered for 5 minutes. Rice should be tender but slightly firm and the mixture should be creamy. Stir in cheese and serve.
3. Mushrooms are a nice addition to this recipe as well.
4. In the Summer sprinkle it with fresh herbs from the garden and serve with a salad of tomatoes, fresh mozzarella and basil leaves drizzled with olive oil....now this is one of my favorite vegetarian meals!!!
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