WILD RICE RISOTTO WITH BROCCOLI AND PARMESAN CHEESE Spiceitupp from spiceitupp.com
Description
If you're looking for a hearty and flavorful dish, wild rice risotto is a great option. This recipe takes traditional risotto to the next level by swapping out the Arborio rice for nutty and chewy wild rice. The earthy flavors of the wild rice pair perfectly with the creamy risotto base, creating a dish that is both comforting and satisfying.
Prep Time
The prep time for this recipe is around 10 minutes.
Cook Time
The cook time for this recipe is approximately 50 minutes.
Ingredients
For this recipe, you will need: - 1 cup wild rice - 4 cups chicken or vegetable broth - 2 tablespoons olive oil - 1 onion, diced - 2 cloves garlic, minced - 1 cup Arborio rice - 1/2 cup dry white wine - 1/2 cup grated Parmesan cheese - Salt and pepper, to taste - Fresh parsley, chopped, for garnish
Equipment
- Large saucepan - Wooden spoon - Ladle - Measuring cups and spoons - Cutting board - Chef's knife
Method
1. In a large saucepan, bring the wild rice and chicken or vegetable broth to a boil. Reduce the heat, cover, and simmer until the rice is tender, about 45 minutes. 2. In another large saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook until softened, about 5 minutes. 3. Add the Arborio rice to the onion and garlic mixture and stir until coated in oil. 4. Add the white wine to the pan and stir until absorbed. 5. Using a ladle, add the chicken or vegetable broth to the rice mixture, one ladleful at a time, stirring constantly and waiting for the broth to be absorbed before adding more. 6. Once all the broth has been added and the rice is tender, stir in the cooked wild rice and Parmesan cheese. 7. Season with salt and pepper to taste. 8. Serve hot, garnished with fresh parsley.
Notes
- Make sure to use good-quality broth for the best flavor. - You can use any type of dry white wine for this recipe. - If you prefer a creamier risotto, you can stir in a tablespoon or two of butter at the end.
Nutrition Info
This recipe makes approximately 4 servings. Each serving contains: - Calories: 430 - Fat: 13g - Saturated Fat: 4.5g - Cholesterol: 20mg - Sodium: 1120mg - Carbohydrates: 63g - Fiber: 4g - Sugar: 2g - Protein: 16g
Recipe Tips
- To save time, you can cook the wild rice and the risotto base simultaneously. - If you want to make this recipe vegetarian, use vegetable broth instead of chicken broth. - Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop, adding a splash of broth or water to loosen up the texture if needed.
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