Risotto
Beth Coulson
ingredients
- 4 c, chicken broth
- 2 T olive oil
- 1 small onion, chopped
- 1 c, Risotto rice
- 1/2 c, white wine
- 1/ 4 c. Parmesan cheese, grated
- Salt and Pepper
- Optional:
- Corn and/or peas
directions
- 1
In medium saucepan, saute onion in olive oil. Add the rice and cook and stir for 1 minute.
- 2
Add the wine and cook until absorbed, about 5 minutes.
- 3
Add 2 cups chicken stock.
- 4
Keep stirring throughout for about 20 minutes.
- 5
Keep adding remaining broth.
- 6
Towards the end add optional corn or peas.
- 7
When real thick and puffed up stir in Parmesan cheese.
Source: Beth
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