Mar
4
Tonight hubby grilled pork chops marinated in a zesty herb marinade (mmmmm) and I made some risotto using the Mahatma Jasmine rice that I got through BzzAgents. I’m always looking for ways to jazz up side dishes and they included some recipes including one for a risotto. Well I had all of the ingredients on hand so it made sense to try it out….boy did it turn out good! And it was simple on top of that. I did cut the recipe in half since I was only cooking for two, no sense in having a lot of leftovers.
Creamy Risotto
1 c Mahatma Jasmine rice
2 Tbsp butter
1 large onion chopped (I used part of a purple onion)
1 tsp garlic salt (I used a Tbsp of minced garlic and a little salt)
3 c chicken broth, hot
1/2 c white wine
3/4 c grated Parmesan cheese (I used shredded and it melted just fine)
freshly ground pepper
In a heavy saucepan, saute rice in butter for two minutes over medium heat. Add onion and garlic salt. Saute until onion is tender, about 3 minutes. Add white wine and stir until liquid is absorbed. Slowly add 1 c of hot broth, stirring frequently. As the broth is absorbed, continue adding 1/2 c broth at a time until all the broth is used and the mixture is creamy. Fold in cheese and serve immediately.
For richness, fold an additional tablespoon butter and top with fresh ground pepper.
Serves 4