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Parmesan-Carrot Risotto
Recipe by Nicholas
Parmesan Broccoli and Carrot Risotto! I made this with Better Than Bouillon, Lobster Base so the risotto is soaked in Lobster Goodness and it made it even more yummy~ Alternatively you can use chicken stock because it is available for sale everywhere else. It is fuss free and easy to make with simple ingredients!
Recipe adapted from http://www.marthastewart.com/
Cook time: 30 minutes
Total time: 35 minutes
Yield: 1
Ingredients
- 4 1/2 cups Chicken stock
- 1/4 Cup Arborio rice or Normal Rice?
- 2 tablespoons Butter
- 1/4 cup Grated Parmesan
- 5 - 6 pieces Chopped baby carrots
- 5 - 6 pieces Broccoli
- Melt butter and oil in large frying pan. Add the carrots and broccoli.
- Cook, stirring occasionally, until softened, 5 to 7 minutes.
- Add enough of the stock to just cover the rice and cook, stirring, until the stock has been absorbed. Continue adding the stock 1/2 cup at a time, and stirring constantly, until it is nearly absorbed between additions. The risotto is done when the rice is al dente and suspended in a thick, creamy sauce, about 25 minutes.
- Finally stir in parmesan cheese until it melts and risotto becomes creamy.
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