add to shopping list Ingredients

5 cups Vegtable broth
3 tbsp Olive Oil
1sml onion finely chopped
1 Clove of Garlic squished
1/2 cups arborio rice
1/2 cup white wine
1/2 cup grated Parmesan cheese
salt and pepper to taste
OPTIONAL mushroom, zuccini, torn spinach

Preparation

In a separate pot, bring vegetable broth to a broil and keep at a simmer. Heat olive oil in a medium size sauce pan. Add onions and garlic and stirr medium to low heat until soft but not brown.

Add rice and cook stirring until it looks glossy then add wine and stir until it's almost completely absorbed. In half cup increments add vegetable broth stirring constantly until absorbed. Continue adding until rice becomes soft and creamy but not mushy.

*TIP
You may not need all the broth.

Stir in parmesan cheese and season to taste.

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Reviews

8/24/10

Theresa111 says:

All right I'll give risotto a try over the Labor Day Weekend. I have a feeling I'm going to like it.

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