Monday, July 19, 2010

Vegetable Risotto

This is a simple dish to make that goes great with chicken or steak. If you are a vegetarian it is a great dish to have alone as well. Since it has been so hot I hadn't cooked or baked in awhile and was really wanting to cook I decided to cook this vegetable risotto and bake (Cookie Dough filled cupcakes) on the same day. This was a horrible decision. It was so hot that the butter started melting before I even turned on the stove! Despite the heat, I successfully completed the cooking.

Risotto - 1 cup
Butter 1- tbsp
White Wine - 1/2 cup
Asparagus 1/4 cup
Onion 1/4 cup
Mushroom 1/4 cup
Chicken Broth 4 cups

Begin by chopping up a few vegetables of your choice. I used about a 1/4 cup of each vegetable, but you can use a variety of vegetables and use different portions of each as well. Once you have chopped up the proper amount, toss in a pan with butter and sautee for a few minutes. Add the wine and risotto and cook until wine is nearly evaporated. Pour in one cup of chicken broth and stir. Once that has evaporated pour in the next cup. Continue doing this for all four cups. When the fourth cup of broth has been evaporated the risotto should be ready. Enjoy!

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