Close
Home
About Stratas
Vision
Community Engagement
Plants
History
Careers
Culture
News
What We Do
Foodservice
Food Ingredients
Retail
Risk Management
Research, Development, and Innovation
Contract Research Services
The Kitchen
Our Products
Bakery
Butter Flavored Oils
Dressings
Flakes and Beads
Frying Oils
High Stability Oils
Mayonnaise
Mustard
Non-Food
Non-GMO
Olive Oils
Pan Sprays
Salad Oils
Sauces
Vinegars
Product Support
Whirl Calculator
Fry Test Calculator
Coupon Redemption
Recipes
More Than Just Mayo
Contact Us
Product FAQ
Customer Service
FAQ
Menu
Home
About Stratas
Vision
Community Engagement
Plants
History
Careers
Culture
News
What We Do
Foodservice
Food Ingredients
Retail
Risk Management
Research, Development, and Innovation
Contract Research Services
The Kitchen
Our Products
Bakery
Butter Flavored Oils
Dressings
Flakes and Beads
Frying Oils
High Stability Oils
Mayonnaise
Mustard
Non-Food
Non-GMO
Olive Oils
Pan Sprays
Salad Oils
Sauces
Vinegars
Product Support
Whirl Calculator
Fry Test Calculator
Coupon Redemption
Recipes
More Than Just Mayo
Contact Us
Product FAQ
Customer Service
FAQ
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
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.
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.
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.
Remove from heat and add Parmesan cheese, salt and pepper to taste.
Yield: 6 – 8 servings
Side Dishes
Share
|
«
Southwest Pasta Salad
Potato Salad
»
Recipes
More Than Just Mayo
Tags
Main Dishes
Side Dishes
Desserts
Featured