easy risotto

Name: Easy Risotto
Prep time: 10 min
Cook time: 25 min
Yield: 3
Cuisine: Italian
Ingredients: 1/3 cup(s) chopped onion (1 small); 1 tablespoon(s) butter or margarine; 5 ounce(s) white mushroom, finely chopped; 1 - garlic clove, minced; 2/3 cup(s) arborio rice or long grain rice; 2 cup(s) water; 1 teaspoon(s) instant chicken bouillon granuels; - dash of black pepper; 1/2 to 3/4 cup(s) frozen peas, to your desired amount; 1/4 cup(s) grated parmesan cheese or romano cheese

(1 RATING)

88 Pinches 1 Photo

Tammy T

Mesa, AZ

Updated on Nov 25, 2012

I love risotto and have not made it before so I am adding this simple recipe as I will be making this and I also added the mushrooms and garlic to suit my taste. You can omit those if you like, but why? :)

Rate

prep time 10 Min

cook time 25 Min

method ---

yield 3-4 serving(s)

Ingredients

1/3 cup chopped onion (1 small)
1 tablespoon butter or margarine
5 ounces white mushroom, finely chopped
1 - garlic clove, minced
2/3 cup arborio rice or long grain rice
2 cups water
1 teaspoon instant chicken bouillon granuels
- dash of black pepper
1/2 to 3/4 cups frozen peas, to your desired amount
1/4 cup grated parmesan cheese or romano cheese

How To Make easy risotto

Step 1

In a medium saucepan cook the onion in hot butter until tender. Add the garlic and mushrooms, cook 1 minute more. Add the rice and cook and stir 2 minutes more. Carefully stir in the water, bouillon granuales, and pepper. Bring to a boil then reduce heat. Simmer covered 20 minutes (do not lift lid during)

Step 2

Remove saucepan from heat and stir in peas. (does not say to thaw them) Let stand, covered for 5 minutes. Rice should be tender but slightly firm and mixture creamy. (can stir in a little water if needed) Stir in parmesan cheese.
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