Monday, May 21, 2007

Cheddar Risotto

Edit: This is a guest post by my friend E

This recipe rocks! It's from a Costco cookbook, so scale the measurements down a bit. Here we go:

4 tbsp butter

1 cup chopped yellow onions

2 cups Arborio rice (I use Jasmine)

5 cups hot tap water

1 chicken bullion cube

1/2 tsp kosher salt

1/8 tsp nutmeg

2 cups shredded cheddar cheese

4-6 cups lightly packed fresh spinach, chopped.

Ok, so that sounds like a lot, but I promise it only takes 20 minutes to make. So here's what you do:

1. Melt the butter in a pan and leave it over medium heat until it starts to brown. Then throw in rice and onions for 2 minutes and keep stirring.

2. Add the hot water, bullion cube, salt and nutmeg and bring it all to a boil. Then cover it, reduce the heat and let it simmer for 12 minutes.

3. Take the pan off the heat and add cheddar and then spinach. Serve as a side dish or a main meal. The recipe also suggests a bit of pepper.

This is actually the vegetarian or I'm-two-lazy-to-deal-with-the-ham-it-calls-for version.

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