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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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My take on Risotto. It's cobbled together from some recipes on this site with a few ingredients changed to make it somewhat more health-conscious. Ingredients:
1 1/2 cups arborio rice |
1/2 sweet onion (diced) |
1/2 cup sweet peas |
2 tablespoons butter |
1/2 cup white wine (preferably with lemon) |
2 cups vegetable stock |
3 cups water |
1/2 cup half-and-half |
1/4 cup parmesan cheese (grated) |
Directions:
1. Combine water and vegetable stock. Heat to boiling and then reduce to a simmer.
2. Melt butter in a large frying pan over Medium heat. Add chopped onion and peas and stir until both soften, about 2-3 minutes.
3. Add rice to the pan. Stir vigorously to coat rice in remaining butter, about 2-3 minutes.
4. Add white wine and stir until the rice absorbs all the wine.
5. Increase stovetop heat to Medium-High. Add 1 cup of the simmering water/vegetable stock mix and stir until the stock has been absorbed. Keep repeating this process, one cup at a time, until the rice has enlarged and absorbed all 5 cups of stock.
6. Add half and half and parmesan cheese and stir until the rice mix reaches a creamy consistency.
7. Add salt, pepper, and parsley to taste, and serve hot.
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