Chili Dump
November 19, 2020
Black Bean Sweet Potato Enchiladas
November 19, 2020
Rachael’s Risotto
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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
