Ashley’s Risotto

Recipe submission thanks to AW!

“Makes 3 servings and takes about 28-33 min total. Double everything for double the portion size!”

In a medium saucepan, add 4 tablspoons either olive oil or butter or a mix of the 2 over medium heat.

– add 1/2-3/4 cup of chopped onion.
– then add 1/4 cup cauliflower rice and 2tbl minced garlic after onions have softened a little
-after about 5 min cooking that mixture, add 1cup Arborio rice
-mix with onion mixture for about 3 min
-slowly start adding bone broth, chicken stock or veg stock 1 full cup at a time. (For approx 1 cup rice you will need 24oz of broth total).
-mix in the first 8oz of broth of choice and mix with consistency at about a number 4 out of 10 burner cook.
-When all liquid is soaked up add diced 5 artichoke hearts and 1/2 cup of chopped kale or spinach WITH the 2nd 8oz of above broth/stock.
**also add 1/5 cup of white or rose wine with the 2nd round liquid
-after liquids are soaked up by rice AGAIN add last cup stock AND salt and peeper
-when almost soaked up again add chopped basil and (optional parm cheese)
Serve-

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Instructions

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