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Quick Harvest Risotto More Recipes Like This


Ingredients: Metric Units
1 medium onion, chopped
2 cloves garlic, minced
1 Tablespoon butter
1 cup abrorio rice
2 cups water
1 14.5 oz can chicken broth (or use homemade!)
.5 lb (about 2.5 cups) broccoli rabe, chopped, or 1/4 lb broccoli, cut into bite sized pieces plus 1/4 lb torn fresh spinach
1/3 cup fresh grated Parmesan cheese (trust me, don't use the green can stuff!)
1/4 tsp. black pepper
A dash of nutmeg
Cracked black pepper
Additional fresh grated Parmesan Cheese
Directions:
In a 3 quart saucepan, cook onion and garlic in butter until tender but not brown. Stir in uncooked rice. Cook and stir for 2 minutes more.
Carefully stir water and broth into rice mixture. Bring to boiling; reduce heat. Cover and simmer for 20 minutes (DO NOT LIFT UP THE COVER! Nonie will smack your hand!)
Remove from heat. Stir in broccoli rabe or broccoli/spinach miz, 1/3 cup Parmesan cheese, 1/4 teaspoon pepper and nutmeg. Cover; let stand 10 minutes. Toss with additional shredded Parmesan and cracked pepper.
Enjoy! -Diana
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