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Archive for August 21st, 2008

Risotto is fun to make. I tried my hand at it for the first time here, and I plan to experiment more with this versatile vehicle for whatever you decide to use as a mix-in. Very much like pasta in that respect – it loves to receive ingredients, and serves as the perfect backdrop for your imagination. This was extremely tasty, creamy, and so beautiful to behold, too. Enjoy!

Pea and soy parmesan risotto with mint

1 quart chicken broth

2 tablespoons extra virgin olive oil

1 yellow onion, chopped

2 garlic cloves, minced

14 ounces arborio rice

3/4 cup dry white wine

1 10-ounce package frozen peas, thawed

2 cups cooked chicken, diced

2 tablespoons fresh mint, chopped

coarse salt and freshly-ground pepper

1 tablespoon margarine

3 ounces soy parmesan, grated

In a medium pot, heat the chicken broth to a boil then keep hot.

Heat the olive oil in the skillet and add the onions and garlic. Saute over medium heat until softened, about 10 minutes. Add the rice and begin to stir constantly, so that the rice begins to soak up the juices and the heat. After about one minute, add the wine. Stir and cook over the heat until the wine is soaked into the rice.

Then begin adding the broth, a large ladle at a time. Stir into the rice, and continue mixing until it is almost completely absorbed, then add another ladle and continue the process until all the broth has been added and absorbed. The rice will be soft and creamy now.

Stir in the peas, chicken, and mint. Add salt and pepper to taste. Remove from heat. Add in the margarine and soy parmesan, stir until melted and blended, and serve immediately. Makes 6 servings.

Stay tuned tomorrow, for the 77th edition of Presto Pasta Nights, being held right here at Got No Milk.

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