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November 30, 2020
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November 30, 2020

Rachael’s Risotto

Published by mgpadmin at November 30, 2020

Rachael’s Risotto

By
Rachael Luzar
Recipe Type - Side Dish
Serving(s) - 4 to 6
Cook Time - 35 mins
Prep Time - 45 mins
Dietary Restrictions - None

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:

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:

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

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Rachael’s Risotto

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