May 22, 2013

Easy Cheesy Risotto

On the Menu Today~
Easy Cheesy Risotto

It's a chilly, damp day, here in Northern WI.
Perfect day for a bowl of Cheesy Risotto,
complete with a sprinkling of garden fresh, snipped chives~

Easy Cheesy Risotto

  • 1/3 cup chopped onion
  • 1 tablespoon butter
  • 2/3 cup uncooked arborio rice
  • 2 cups water
  • 1 teaspoon instant chicken bouillon granules
  • dash pepper
  • 1/4 cup Parmesan cheese
  • 1/4 cup crumbled Gorgonzola cheese
  • chives, for garnish
Cooking Directions
  1. In a medium saucepan, cook onion in hot butter until tender; add rice. Cook and stir for 2 minutes more. Carefully stir in water, bouillon granules, and pepper. Bring to boiling; reduce heat. Simmer, covered for 20 minutes. (do not lift cover) Remove saucepan from heat. Let stand, covered, for 5 minutes. Rice should be tender but slightly firm, and the mixture should be creamy. Stir in cheeses. Garmish with chopped chives.
RisottoCheese, RiceOnion

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