Easy Risotto
Dec. 7th, 2021 12:19 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
fuzzyredI'm on afternoons this week, and seeing as how I still have bacon in the fridge, I figured now was as good a time as any to make a side dish type meal that didn't have meat. Today I made Easy Risotto from the Better Homes and Gardens New Cookbook.
Ingredients
1/3 cup chopped onion (1 small)
1 tablespoon butter or margarine
2/3 cup uncooked arborio or long grain rice
2 cups water
1 teaspoon instant chicken bouillon granules
Dash black pepper
1 cup frozen peas (optional)
1/4 cup grated Parmesan or Romano cheese
Directions
1. In a medium saucepan cook the onion in hot butter until tender; add rice. Cook and stir 2 minutes more. Carefully stir in the water, bouillon granules, and pepper. Bring to boiling; reduce heat. Simmer, coveted, 20 minutes (do not lift lid).
2. Remover saucepan from hear. If desired, stir in peas. Let stand, covered, for 5 minutes. Rice should be tender but slightly firm, and mixture should be creamy. (If necessary, stir in a little water to reach desired consistency.) Stir in Parmesan cheese.
Thoughts and Variations
I bought the smallest onion I could find and chopped it all; I have a feeling it was still more than 1/3 cup. I used one regular spoon of margarine, white long grain rice, about 1/4 of a beef bouillon cube (because it's what I had), white pepper (because I like it better than black), and I chose to use the peas, because I had some in my freezer. This really is a simple recipe, and it was no harder than making regular rice.
It came out really well and is delicious tasting, although I think my rice is all the way soft with no firmness left. I'm also not sure if it's actually "creamy," but it's smooth and tasty so I'm calling it good enough. This is definitely something I'll keep in mind for a side dish, or when I'm feeling like a meat free main dish, and I'm looking forward to eating tomorrow's portion with some nice crispy bacon.
Ingredients
1/3 cup chopped onion (1 small)
1 tablespoon butter or margarine
2/3 cup uncooked arborio or long grain rice
2 cups water
1 teaspoon instant chicken bouillon granules
Dash black pepper
1 cup frozen peas (optional)
1/4 cup grated Parmesan or Romano cheese
Directions
1. In a medium saucepan cook the onion in hot butter until tender; add rice. Cook and stir 2 minutes more. Carefully stir in the water, bouillon granules, and pepper. Bring to boiling; reduce heat. Simmer, coveted, 20 minutes (do not lift lid).
2. Remover saucepan from hear. If desired, stir in peas. Let stand, covered, for 5 minutes. Rice should be tender but slightly firm, and mixture should be creamy. (If necessary, stir in a little water to reach desired consistency.) Stir in Parmesan cheese.
Thoughts and Variations
I bought the smallest onion I could find and chopped it all; I have a feeling it was still more than 1/3 cup. I used one regular spoon of margarine, white long grain rice, about 1/4 of a beef bouillon cube (because it's what I had), white pepper (because I like it better than black), and I chose to use the peas, because I had some in my freezer. This really is a simple recipe, and it was no harder than making regular rice.
It came out really well and is delicious tasting, although I think my rice is all the way soft with no firmness left. I'm also not sure if it's actually "creamy," but it's smooth and tasty so I'm calling it good enough. This is definitely something I'll keep in mind for a side dish, or when I'm feeling like a meat free main dish, and I'm looking forward to eating tomorrow's portion with some nice crispy bacon.
