Name: Rapid Risotto
Yield: Yield: 6 servings.
Ingredients: 1 large onion, cut in chunks; salt and freshly ground black pepper to taste; 4½ cups vegetable broth (low-sodium or regular); 1 tsp each dried basil and dried thyme; 2 cloves garlic; ½ cup roasted red peppers, cut in strips, or use storebought; ½ cup grated Parmesan cheese; 1 cup frozen green peas; chopped fresh parsley and green onions, for garnish; 1½ cups uncooked arborio rice; ½ cup white wine; 1 carrot, cut in chunks; 1 to 2 Tbsp olive oil

Preparation info

Yield:
6
servings.

Difficulty
Easy

Appears in

The New Food Processor Bible

By Norene Gilletz

Published 2011

About

Classic risotto requires almost constant stirring. With this method, you won’t go as stir-crazy!

Ingredients

4½ cups vegetable broth (low-sodium or regular)
2 cloves garl

Method

Heat broth until almost boiling; keep warm.

steel blade: Drop garlic through feed tube while machine is running; process until minced. Add onion and carrot. Process with several quick on/off pulses, until coarsely chopped.

Heat oil in large saucepan. Sauté vegetables for 5 minutes on medium heat, until softened. Stir in rice, making sure grains are lightly coated with oil. Add 1

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Best value

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Rapid Risotto

Ingredients

Method

Become a Premium Member to access this recipe

$4.99

$39.99

Part of