Friday, September 6, 2013

Easy Cheese Risotto

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.
I paired this my Chicken Fresca (Click link for recipe) for a complete, beautiful meal.
 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

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