Working Woman's Lowfat Risotto
Recipe from Hagafen Cellars, first shared on Web Winery in 1999. Open
Hagafen Cellars today: hagafen.com · Original page: Wayback Machine copy
A shortcut risotto from Hagafen, made with already-cooked rice, celery and portobello: creamy like the real thing, with far less time and fat. Hagafen served its grilled fish and vegetables on it.
- CourseSide dish
- YieldServes 4
Ingredients
Method
- Heat a deep nonstick pan over medium-high heat for a few minutes, then add the oil.
- When it is hot, add the celery and mushroom and cook for a few minutes, until the celery starts to yellow and the mushroom browns slightly.
- Add the rice and turn the heat to medium or medium-low. Stir to coat it with the oil and vegetables.
- Pour in the broth and stir now and then while the rice absorbs it. Add half the water and repeat, then the rest.
- Turn the heat to low and cover until you're ready to serve. The rice should look creamy.
Pair with
The winery didn't suggest a wine.
Notes
- The green onion is in the ingredient list, but the method never adds it.
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