Rumour has it that Risotto is “difficult” to make. My simple recipe will prove that you should not accept rumours as a fact! My kids love topping their risotto with grated cheddar cheese and mixing it in to make it melt through.
Ingredients:
- 2 tbsp butter
- 1/3 cup diced onions
- 2 cups arborio rice
- 4 cups chicken broth
- 2 cups water
- 1 cup chopped asparagus
- 1 cup frozen peas
Directions:
- In a large pot, over medium heat, melt the butter.
- Add the diced onions and sauté.
- Add the arborio rice and sauté.
- Add two cups chicken broth, stirring periodically until the broth has almost disappeared.
- Repeat step 4.
- Add the water and stir to combine.
- Add the chopped asparagus and frozen peas and stir to combine.
- Continue to cook, stirring periodically. Note: I usually lower heat slightly at this point.
- Once the water has almost completely disappeared, turn off heat and let sit for a few minutes to thicken before serving.