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Rachael’s Risotto

Published by mgpadmin at November 19, 2020

Rachael’s Risotto

  • Recipe Author 

    Rachael

     

     Recipe Type 

    Dinner main course or side

     

    Recipe Title 

    Rachael’s Risotto

     

    Serving(s) 

    4 to 6

     

    Prep Time 

    45 mins

     

    Cook Time 

    35 mins

     

    Dietary Restrictions (e.g., Gluten Free, Dairy Free, Soy Free, Vegan, Vegetarian) 

    Nope

     

    Ingredients 

    Ingredients

    Serves 4

    Serves 6

    Bacon slices, chopped

    4

    6

    Butter

    2 T

    3 T

    Leeks, chopped

    4 oz

    6 oz

    Arborio rice

    1 C

    1 ½ C

    Dry white wine

    1 C

    1 ½ C

    Vegetable broth

    3 C

    4 ½ C

    Edamame 

    1 C

    1 ½ C

    Grated parmesan cheese

    ¼ C

    ¼ C + 2 T

    Salt and pepper

    to taste

    to taste



    Directions (Steps, Oven Temperature, Time per Step) 

    In a large sauté pan (or cast-iron pan) over medium-high heat, cook chopped bacon until crispy. Once cooked through, add butter and then leeks and cook until leeks are softened, 3-5 minutes. Stir in the rice and let toast for 2 minutes.

     

    Once toasted, add white wine; cook until the liquid is absorbed, stirring often. Then add 1 cup of vegetable broth and simmer over medium- low heat until the liquid is absorbed, mixing often. Continue to stir and add 1 cup of broth at a time. Add the last cup of broth with the edamame, and parmesan cheese. Cook until the rice is tender and the mixture is creamy. Season with salt and pepper.

     

    Suggested Pairings (Optional) 

    Garlic bread if risotto is main course. Salmon and vegetables if risotto is side dish. 

     

    Recipe’s Story: Anecdote (Three to Five Sentences) 

     

    Picture 

     

    No



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