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Italian Risotto Recipe

Italian Risotto is a popular Continental Main
Author :
 
On :
Monday, 23 May, 2016
Category :
Non-Vegetarian Recipe
Course :
Main Recipe
Cuisine :
Continental Recipe
Technique :
One Dish Recipe
Difficulty :
Medium
Servings :
Serves 6
RATINGs :
Rated 4 based on 100 votes
4

Ingredients

  • 2.25 cups - Chicken broth, divided
  • 1/4 cup - cooked chicken, thinly sliced
  • 1 cup - uncooked Rice
  • 1/2 cup - thinly sliced Carrots
  • 1/2 cup - thinly sliced yellow squash
  • 1/2 cup - thinly sliced Zucchini
  • 1/4 cup - dry white wine
  • 1/2 cup - grated parmesan cheese
  • 1/4 tsp - ground white pepper
  • How to Make Italian Risotto:

    1. Combine the rice and 1.75 cups of the broth in a 3-quart saucepan.
    2. Bring to a boil and stir.
    3. Reduce heat, cover and simmer 15 minutes or until rice is tender and liquid is absorbed.
    4. Coat a large skillet with cooking spray and place over medium high heat until hot.
    5. Saute the carrots, squash, chicken slices, and zucchini for 2 to 3 minutes or until tender crisp.
    6. Add the wine and cook 2 minutes longer.
    7. Set aside and keep warm.
    8. Add the remaining 1/2 cup of broth to the hot rice.
    9. Stir over medium-high heat until the broth is absorbed.
    10. Stir in the cheese, pepper, and reserved vegetables.
    11. Serve immediately.



     

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