3/8/2009
Risotto
George, based off of Pillsbury "One-Dish Meals Cookbook"'s two risotto recipes

Serves four.

RICE BATCH:
1.5 tbsp salted butter
1/2 c chopped onion
12 oz (1 2/3 c) Arborio rice
28-32 oz (~ 4 c) chicken broth

TOPPINGS:
1 red pepper, chopped
1 lb asparagus, cut into 2" pieces diagonally
.4 lb ham chopped into 1" x 1/4" pieces
1 tbsp fresh marjoram or thyme
(could add/substitute: carrots, broccoli.  If using frozen veggies, thaw them first.)


CHEESE:
2-3 oz cheese (I used 1 oz each of parmesan, asiago, swiss)

Melt butter in a large skillet on med-high.

Add onion, sautee until soft, 2-3 minutes.

Add rice, mix to coat.

Add chicken broth, bring to a boil.  Simmer uncovered 8-10 minutes.

Add TOPPINGS (just throw them on top of the rice to steam).  Cover, lower heat, simmer another 8-10 minutes.

Remove from heat.  Add CHEESE, mix thoroughly.


Notes: there could be more stuff to cheese - probably at least another half pound of greens should be added, either more asparagus, or peas, or maybe a can of corn.