Easy Cheesy Risotto Rice Recipe

Easy cheesy risotto rice recipe.

Italian risotto with broccoli and Parmesan cheese. Very delicious.
Use it as a side or main dish. You may also like Risotto with Beets

Risotto with Beets Recipe

A risotto with a beautiful deep red color. Very delicious! This recipe is Arborio rice based.

Arborio rice is a short-grain rice grown in the Po valley in northern Italy. It is valued for its ability to absorb a large amount of liquid without the rice becomes mushy. If the liquid has a nice flavor, then so will the rice. “Superfino” is the best grade of Arborio. There are also other rice that has similar qualities, such as Vialone, but they are not easy to find and are little if any, better than Arborio.

Makes 4 servings as a main dish, or 6 as a first

Ingredients: 1 tablespoon unsalted butter, 1 tablespoon olive oil, 1 medium white onion, peeled and finely chopped, 1½ cups finely chopped raw beets, 2 cups Arborio recipe, 8 cups (2 L) chicken stock, 1 teaspoon salt, 2 teaspoons grated lemon zest, 4 tablespoons whipped cream, 1/2 cup freshly grated Parmesan cheese

Instructions: In a large saucepan, sauté the onion in the butter and oil until translucent. Add the finely diced beets and stir well to coat. Cover with a lid, then turn down the heat and cook gently until the beets are almost tender, for about 15 minutes.

Bring the chicken stock to a simmer on the back of the stove. Stir the rice into the beets, switch the heat up to medium, and add the stock. Ladle about 1 cup (250 ml) of hot chicken stock into the rice. Cook, stirring as soon as the first batch has been almost absorbed until it stops bubbling. Cook for further 1-2 minutes, then stir again and add more stock.

Keep stirring, cooking, and adding more chicken stock. And, finally, stir in whipped cream, lemon rind, and grated Parmesan cheese. Serve immediately.

Easy Cheesy Risotto Rice Recipe

Ingredients

• 1 medium onion, peeled and finely chopped
• 1 tablespoon extra virgin oil
• 10 oz (300 g) small broccoli florets
• 6 cups (2.5L) vegetable stock
• 1 tablespoon finely chopped parsley
• 8 mint leaves, finely shredded
• 1 oz (30 g) unsalted butter
• 2 oz (60 g) Parmesan cheese, grated
• sea salt and freshly ground black pepper

Method