You know I love anything with cheese. My Easy Cheesy Risotto (recipe follows) is naturally gluten free, no tweaking necessary. The water chestnuts give this dish a little much needed crunch. To jazz things up a bit, just add a dash or two of ground cumin.
What
I like most about this recipe—other than the cheese—is the Arborio rice,
elevating this dish a couple of notches. This simple change turns a simple
risotto into a gourmet delight.
Here is my recipe:
3/4 cups Arborio rice
2 1/2 cups chicken stock,
divided
1/2 cup water chestnuts,
sliced
1/2 cup Parmesan cheese
freshly grated
1/4 cup dry white wine
1 1/2 tablespoons butter
1 teaspoon salt
Here is how I put this dish together:
1. Preheat oven to 350
degrees Fahrenheit.
2. Place the rice, 2 cups of
chicken stock and water chestnuts in a Dutch oven. Cover and bake for 45
minutes, until most of the liquid is absorbed, and the rice is cooked to a
satisfactory bite.
3. Remove from oven, add the
remaining chicken stock, parmesan, wine, butter and salt. Stir vigorously 2 to
3 minutes until rice is thick and creamy.
4. This side dish is best
served hot.
Servings: 6
Oven Temperature: 350°F
Preparation Time: 10 minutes
Cooking Time: 50 minutes
Total Time: 1 hour
Nutrition (per serving): 164
calories, 52 calories from fat, 5.7 g total fat, 17.2 mg cholesterol, 537.6 mg
sodium, 37 mg potassium, 20 g carbohydrates, 1 g fiber, 1 g sugar, 5.6 g
protein.
Author: Dr. Jacquelyn P.
Horne
Copyright: 2013
No comments:
Post a Comment
Thank you for your comment.