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October 15, 2007
A Little of This and That Risotto
Risotto is a go to dish at my house, yet it is rarely the same twice. It will always have Parmesan, but often I like to throw in goat cheese too. I mix and match the other ingredients as the whim strikes me. This version is a little of this and that that I needed to use up in the refrigerator. It's a very easy dish to mix and match, but it always turns out fabulously!
What You'll Need:
Extra virgin olive oil
1 small onion, chopped
1 carrot, shredded
1 can of artichoke hearts, drained and chopped (Note: This was what I had left over from when I made the Chicken, Artichoke and Spinach Pizza so it was short two hearts, but you could easily use the whole can instead. Risotto is a very giving dish. A little more, a little less, it won't matter in the long run.)
Sea salt
Freshly ground black pepper
1 cup of risotto rice (aborio rice)
Broth or water
1 cup of Parmesan cheese, shredded
In a large skillet or stock pot sauté onion, carrot and artichokes with a pinch of sea salt and some freshly ground black pepper until onion is tender. Stir in risotto and cook for 1 to 2 minutes. Add broth or water to cover the ingredients in the pot and cook, stirring occasionally and adding water or broth as it evaporates as necessary until risotto has plumped and is done through. Remove from heat and stir in Parmesan. Let sit for 2-3 minutes before serving.
Notes: The longer it sits the creamier it gets. You can add any veggies or meat that you like. As I said before risotto is a very giving dish.
Posted by Dianne at October 15, 2007 7:33 AM
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