n a saucepan.
Taste for seasoning (salt).
Heat to
Heat the oil in a large saucepan and cook the onion and garlic over low heat for 6-7 mins until softened. Add the rice mix and cook, stirring for 1 min. Pour in the wine and simmer for a few mins then gradually add the stock, about 1 ladleful at a time. Allow the liquid to be absorbed by the rice before adding the next ladleful. This will take about 35 mins.
Stir in the butter and Parmesan cheese and season to taste with salt and freshly ground black pepper. Serve in warm, shallow bowls.
for sweet tarragon pesto:
immer. Cover saucepan and simmer for 20 minutes, stirring occasionally.
eans, soak them overnight or for at least six hours, drain
y chunk.
Taste risotto for doneness. Stir in the orange
nd garlic in olive oil for 2-3 minutes over moderately
Steps #2 through #6 are for the Veggies.
In a
Heat oil in skillet.
Saute pepper and zucchini until crisp or tender.
Set aside.
In large saucepan heat butter and saute onion and garlic over medium heat 5 minutes, stirring constantly.
Add Risotto and cook about 3 minutes.
Stir in 1/2 cup hot chicken broth.
Continue stirring until almost absorbed.
Add remaining hot broth 1/2 cup at a time, stirring until Risotto is al dente.
Stir in red pepper, zucchini, peas, chicken and cheese.
Rice may be substituted for Risotto.
Serves 4.
Simmer all ingred except mussels for 2 minutes. Add mussels, cover
For RISOTTO:
Combine potatoes, stock, wine
For leeks: Bring leeks and cream
br>Add rice and stir for 1 minute.
Add 4
For this recipe, once you have
RISOTTO:.
Heat the vegetable
side.
To make the risotto, heat 1 tbsp oil in
o medium high and boil for 15 to 20 minutes. It
For the mushroom risotto, heat 1 tbsp oil in
eaves and thyme leaves; cook for 3 mins, or until vegetables
y making a basic white risotto. Peel and finely chop the