This was my first risotto attempt and it worked out pretty well. I was cooking for 2 so I scaled back the ingredients as follows(which made enough for 3):
4 cups chicken broth
1 tablespoon butter
1 cup rice
1/2 sweet onion chopped
2 small carrots chopped
5 sun dried tomatoes (used the kind packed in oil)
1 zucchini chopped
1 tablespoon dried thyme
3 tablespoons fresh grated parmesan
~ 12 small basil leaves sliced width-wise
I sauteed the carrots and onions together first, then added the rice and followed the rest of the recipe as instructed. Carrots sweeted it up a bit and the basil should not be skipped - it added a really nice flavor. With constant stirring over medium heat, the risotto probably took about 30 minutes total to cook. My fiance liked it and I enjoyed the leftovers for lunch the next day. I will make this again!
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This was my first risotto attempt and it worked out pretty well. I was cooking for 2 so I...