NO-FRILLS RISOTTO
Provided by Marialisa Calta
Categories weekday, side dish
Time 35m
Yield Four servings
Number Of Ingredients 9
Steps:
- In a medium-sized pot, heat the oil over medium heat and add the onion, liver and mushrooms. Cook about 10 minutes, stirring occasionally, until the onions are wilted and translucent.
- Add the tomato paste and rice. Stir the rice to coat, and set the mixture aside until about 30 minutes before serving.
- Bring the chicken stock to the boil. Add the boiling stock to the rice, and bring to the boil. Reduce the heat to a simmer and cook for 20 minutes covered, stirring occasionally.
- Serve with a pat of butter and grated Parmesan cheese.
Nutrition Facts : @context http, Calories 386, UnsaturatedFat 6 grams, Carbohydrate 52 grams, Fat 13 grams, Fiber 1 gram, Protein 15 grams, SaturatedFat 5 grams, Sodium 483 milligrams, Sugar 5 grams, TransFat 0 grams
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Derrick Scott
[email protected]This is the best risotto recipe I've ever tried. It's so easy to make and always turns out perfect.
dani magna
[email protected]I love that this risotto can be made ahead of time. It's perfect for busy weeknights.
TheXplug
[email protected]This risotto is the perfect side dish for any roasted meat or fish.
Nosipho Shandu
[email protected]I made this risotto for a dinner party and it was a huge hit. Everyone loved it!
Ogoshi Sunday
[email protected]I'm always looking for new risotto recipes, and this one is definitely a keeper. It's simple to make and always turns out delicious.
Arjun Pathak
[email protected]This risotto is the perfect comfort food. It's warm, creamy, and cheesy. I always feel better after eating it.
Yannick Honore
[email protected]I love the simplicity of this risotto recipe. It's a great way to showcase the flavors of fresh, seasonal ingredients.
Bryan Venkatrayadu
[email protected]This risotto is so easy to make, even a beginner cook can make it. I highly recommend it for a quick and easy weeknight meal.
New Ffid
[email protected]I'm a vegetarian, so I omitted the chicken broth from this recipe and used vegetable broth instead. It turned out great!
sheka mutemwa
[email protected]This risotto is a great way to use up leftover rice. I always have some leftover rice in my fridge, so this is a great way to use it up.
Apon Kumar
[email protected]I added some chopped mushrooms to this risotto and it was delicious. I think next time I'll add some shrimp too.
Saimon Amin
[email protected]I followed the recipe exactly and my risotto turned out perfectly. It was the perfect side dish for my roasted chicken.
Norulhaq Naizai
[email protected]This is the best risotto recipe I've ever tried. It's so creamy and flavorful. I highly recommend it.
Abdou Benkacem
[email protected]I love that this risotto recipe doesn't require any fancy ingredients. I always have everything I need on hand to make it.
ANILPANDEY PANDEY
[email protected]I've made this risotto several times now and it's always a winner. It's a great weeknight meal because it's quick and easy to make, and it's also very affordable.
EvaEva Webb
[email protected]This is my new favorite risotto recipe. It's simple to make and always turns out perfectly. I love the addition of the peas and Parmesan cheese.
Mubarak Abdi
[email protected]I'm not a big fan of risotto, but this recipe changed my mind. It was so easy to make and turned out so delicious. I'll be making this again for sure.
sadeesha pro
[email protected]This risotto was a hit with my family! The flavors were rich and creamy, and the texture was perfect. I will definitely be making this again.