Risotto
Risotto
Simple Risotto
Ingredients
2 tablespoons unsalted butter
1 small yellow onion, finely chopped
2 cups Arborio rice
1 cup dry white wine
4 cups low-sodium chicken broth
1 cup grated parmesan cheese
1 teaspoon kosher salt
¼ teaspoon black pepper
1 cup grated parmesan cheese
Directions
1. Melt the butter in a large sauce pan over medium heat. Add the onion and cook for 3 minutes.
2. Add the rice and cook, stirring constantly until slightly browned – about 2 minutes. Reduce heat to medium low.
3. Add the wine and cook, stirring frequently, until the liquid is absorbed.
4. Add the broth, ½ cup at a time, stirring occasionally and waiting until it is absorbed before adding more. It should take about 30 minutes.
5. Remove from heat and stir in the parmesan, salt and pepper. Spoon into individual bowls.
Basic Risotto.pdf 
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Risotto with Chicken and Arugula
Ingredients
2 tablespoons unsalted butter
1 small yellow onion, finely chopped
2 cups Arborio rice
1 cup dry white wine
4 cups low-sodium chicken broth
4 cups arugula
Shredded white meat from a store bought rotisserie chicken (or any leftover chicken breast meat)
1 cup grated parmesan cheese
½ teaspoon kosher salt
¼ teaspoon black pepper
Directions
1. Melt the butter in a large sauce pan over medium heat. Add the onion and cook for 3 minutes.
2. Add the rice and cook, stirring constantly until slightly browned – about 2 minutes. Reduce heat to medium low.
3. Add the wine and cook, stirring frequently, until the liquid is absorbed.
4. Add the broth, ½ cup at a time, stirring occasionally and waiting until it is absorbed before adding more. It should take about 30 minutes.
5. Stir in the arugula and shredded chicken and cook, stirring, until heated through – about 2 minutes.
6. Remove from heat and stir in the parmesan, salt, pepper and pesto. Spoon into individual bowls.
Risotto with Chicken and Arugula.pdf
Risotto with Pesto
Ingredients
2 tablespoons unsalted butter
1 small yellow onion, finely chopped
2 cups Arborio rice
1 cup dry white wine
4 cups low-sodium chicken broth
1 cup grated parmesan cheese
½ teaspoon kosher salt
¼ teaspoon black pepper
1/3 cup pesto (store bought)
Directions
1. Melt the butter in a large sauce pan over medium heat. Add the onion and cook for 3 minutes.
2. Add the rice and cook, stirring constantly until slightly browned – about 2 minutes. Reduce heat to medium low.
3. Add the wine and cook, stirring frequently, until the liquid is absorbed.
4. Add the broth, ½ cup at a time, stirring occasionally and waiting until it is absorbed before adding more. It should take about 30 minutes.
5. Remove from heat and stir in the parmesan, salt, pepper and pesto. Spoon into individual bowls.
Risotto with Pesto.pdf
Risotto with Prosciutto and Peas
Ingredients
2 tablespoons unsalted butter
1 small yellow onion, finely chopped
2 cups Arborio rice
1 cup dry white wine
4 cups low-sodium chicken broth
1 cup grated parmesan cheese
1 cup frozen peas, thawed
4 oz thinly sliced prosciutto, cut into 1 inch pieces
1 teaspoon kosher salt
¼ teaspoon black pepper
Directions
1. Melt the butter in a large sauce pan over medium heat. Add the onion and cook for 3 minutes.
2. Add the rice and cook, stirring constantly until slightly browned – about 2 minutes. Reduce heat to medium low.
3. Add the wine and cook, stirring frequently, until the liquid is absorbed.
4. Add the broth, ½ cup at a time, stirring occasionally and waiting until it is absorbed before adding more. It should take about 30 minutes.
5. Remove from heat and stir in the parmesan, peas, prosciutto, salt and pepper. Let sit for 3-4 minutes to let the peas warm up. Spoon into individual bowls.
Risotto with Proscuitto and Peas.pdf
Risotto with Roasted Tomatoes
Ingredients
3 cups grape or cherry tomatoes
2 tablespoons olive oil
½ teaspoon salt
2 tablespoons unsalted butter
1 small yellow onion, finely chopped
2 cups Arborio rice
1 cup dry white wine
4 cups low-sodium chicken broth
1 cup grated parmesan cheese
1 teaspoon kosher salt
¼ teaspoon black pepper
2 teaspoons fresh thyme
Directions
1. Pre-heat the oven to 350 degrees.
2. Place the tomatoes in a single layer on a rimmed baking sheet. Drizzle with olive oil and salt. Roast until softened, about 45 minutes. Set aside and let cool for 10 minutes.
3. Melt the butter in a large sauce pan over medium heat. Add the onion and cook for 3 minutes.
4. Add the rice and cook, stirring constantly until slightly browned – about 2 minutes. Reduce heat to medium low.
5. Add the wine and cook, stirring frequently, until the liquid is absorbed.
6. Add the broth, ½ cup at a time, stirring occasionally and waiting until it is absorbed before adding more. It should take about 30 minutes.
7. Remove from heat and stir in the parmesan, salt and pepper. Add the tomatoes and fresh thyme. Spoon into individual bowls.
Risotto with Roasted Tomatoes.pdf