Risotto

Risotto

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Ingredients

Serves four people

  • 1 cup risotto rice
  • 2½ cups vegetable broth
  • 1 yellow onion
  • 1 clove garlic
  • ½ cup Arla® Mild Cheddar Shredded Cheese
  • 1 pinch of black pepper

Optional

  • ¼ cup dry white wine

Instructions

Instructions

Recipe

Boil the broth and wine, if you want it in your dish. Peel and chop the onion and garlic. Fry in some of the butter in a thick-bottomed pan. Stir in the rice and pour in some of the hot broth. Let risotto boil on low heat without lid for about 20 min. Stir in the broth a bit at a time during cooking. When the rice feels creamy but still has a solid core it is ready. Stir in the rest of the butter, the cheese and the pepper.

Tips

You can stir in mushrooms or vegetables, see recommendations below: Mushroom risotto: Stir in 3/4 cup fried mushrooms, e.g. portobello Asparagus risotto: Stir in 3/4 cup light-boiled green asparagus pieces. Spinach risotto: Stir in 1 cup fried spinach leaves.

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