Recipes

Risotto

Ingredients

  • 3 cups chicken stock
  • 1 1/2 cups Arborio or other short grained rice, uncooked
  • 1/2 cup onions, chopped
  • 6 Tbsp. Shortening, divided
  • 1 – 14.5 oz. can diced tomatoes with basil, oregano, and garlic, drained
  • 2 cups fresh spinach
  • 1 tsp. fresh garlic, minced
  • 1 – 8 oz. package fresh mushrooms, sliced
  • 1/4 cup dry white wine
  • 1/4 cup heavy whipping cream
  • 1 tsp. Herbes de Provence
  • 3/4 cup Parmesan cheese
  • Salt and pepper to taste

Directions

  1. In a medium saucepan over medium heat, cook rice and chopped onions in 3 tablespoons Shortening for about 8 minutes, stirring constantly. Add 1 1/2 cups warm chicken stock and stir well. Reduce heat, cover, and simmer for 10 minutes.
  2. In large skillet over medium heat, sauté in remaining 3 tablespoons Shortening, garlic, and mushrooms for 3 to 5 minutes. Add spinach and continue sautéing until spinach begins to wilt. Stir in drained tomatoes and heat thoroughly.
  3. Combine vegetable mixture with rice mixture. Add remaining chicken stock, wine, whipping cream and Herbes de Provence, stirring well. Cover and simmer 10 minutes or until most of the liquid is absorbed, stirring twice.
  4. Remove from heat and add Parmesan cheese, salt and pepper to taste.

Yield: 6 – 8 servings

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