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Garden Risotto




Source of Recipe


Marla


List of Ingredients




Garden Risotto


1 cup Arborio rice or medium-grain white rice
2 tablespoons olive oil or cooking oil
2 cloves garlic, minced
3-1/4 to 3-1/2 cups reduced-sodium chicken broth or vegetable broth
1 cup shredded carrot
1/4 cup thinly sliced green onion
1/4 to 1/2 cup shredded Parmesan or Romano cheese
2 tablespoons snipped fresh basil
Thin carrot curls (optional)
Basil leaves (optional)


Recipe





1. In a large saucepan cook and stir uncooked rice in hot oil over
medium heat for 5 minutes. Add garlic; cook and stir 1 minute more.

2. Meanwhile, in a medium saucepan, bring broth to boiling; reduce heat
and simmer.

3. Slowly add 1 cup of the broth to rice mixture (be careful of
spattering, because broth will steam up when it hits the hot pan); stir
constantly. Cook and stir over medium heat until broth is absorbed
(about 5 minutes).

4. Add 2 more cups of broth, 1/2 cup at a time, stirring constantly
until broth is absorbed. Stir in remaining broth, shredded carrot, and
green onion. Cook and stir until rice is creamy and just tender. Stir in
cheese and snipped basil.

5. If desired, garnish with the carrot curls and basil leaves. Makes 4
side-dish servings.

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