Risotto – All Types!

Base: Veggie Broth, Chicken Broth, Beef Broth, Seafood Broth, Water
Herbs: Parsley, Sage, Rosemary, Thyme,
Seasoning: Salt, Pepper
Veggies: Butternut squash, onions, eggplant, corn, asparagus, peas, zucchini, carrots, green onion, etc…
Meat: Shrimp, Scallops, Lobster, Chicken, Pork, Beef
Strong Flavors: Garlic, Cayenne Pepper, Jalapeno Pepper, White Wine

Serve over greens or as a side dish with fish

1 ½ cup aborio rice
2-3 cups base broth mixed with 1 cup water
¾ cup white wine
Salt and pepper to taste
1 tbsp butter or Smart Balance
2 tbsp extra virgin olive oil
Meat / Veggies
“Strong flavor” mix in

In a pot, heat your broth/water mix over medium until it begins to simmer.  Reduce heat slightly.

  • In a skillet, heat olive oil and butter over medium-high until foam dies down.
  • Add “strong flavor” ingredient and aborio rice and cook for 1-2 minutes until slightly browned.
  • Then, add white wine along with 1 cup of your liquid from the saucepan.
  • Reduce heat to medium and stir slowly.

When liquid has mostly absorbed, add 1 more cup of liquid. Repeat until you are out of liquid. When you are adding the final cup of liquid, this is the time to mix in any spices, meat or veggies (which you would have pre-cooked) to finish the dish and blend flavors.


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