Print Recipe
 No Stir Risotto BigOven - Save recipe or add to grocery list Yum
For the “Broth” you can use Chicken stock, Beef Stock, etc.. I have even used Coconut water (paired it with Pineapple Juice for the acid). For the Vegetable that you fold in just use your imagination to fit the flavor profile you are going for. Peas, Corn, Chopped Peppers, Citrus zest, Macadamia nuts, etc… Same for the “Acid”. Red Wine vinegar, Rice vinegar, Pineapple, Lime or Lemon juice, etc… Also with the type of cheese you are wanting. Parmesan, Mexican blend, etc..
Course Side
Servings
Ingredients
  • 15 oz Broth Chicken, Beef, Coconut water, etc…
  • 3/4 C Calrose Rice
  • 1 T Acid Lemon juice, lime juice, Red Wine Vinegar, etc…
  • 1/2 Onion diced
  • 1 C Vegetable Peas, Corn, Mushrooms, Bell Pepper, Nuts, etc…
  • 1/4 C Cheese Parmesan, Mexican blend, etc…
Course Side
Servings
Ingredients
  • 15 oz Broth Chicken, Beef, Coconut water, etc…
  • 3/4 C Calrose Rice
  • 1 T Acid Lemon juice, lime juice, Red Wine Vinegar, etc…
  • 1/2 Onion diced
  • 1 C Vegetable Peas, Corn, Mushrooms, Bell Pepper, Nuts, etc…
  • 1/4 C Cheese Parmesan, Mexican blend, etc…
Instructions
  1. Heat the broth, rice, acid and onion and bring to a boil. As soon as it boils reduce the heat, cover and allow to cook for 18 minutes. On my electric stove I reduce the heat to 3 on the dial
  2. At the end of that 18 minutes remove the cover and stir/fold in your vegetables. Continue cooking on the reduced heat uncovered for 3 more minutes
  3. At the end of that 3 minutes stir/fold in your cheese
Share this Recipe
 
Powered by WP Ultimate Recipe