Parmesan Risotto

Parmesan Risotto

Risotto is a recipe for a kind of soft rice. This one has a golden crust of cheese.
measuring spoons, microwave-safe 1½-quart (1.5 L) glass or ceramic baking dish, baking spatula or wooden spoon, measuring cups
1 Tbsp (15 mL) butter
1 cup (250 mL) Arborio rice
1 Tbsp (15 mL) basil pesto
2 tsp (10 mL) dried onion flakes
pinch of nutmeg
pinch of pepper
2 cups (500 mL) vegetable or chicken broth
1 cup (250 mL) milk
1 cup (250 mL) water
1 bay leaf
⅓ cup (80 mL) pre-grated Parmesan cheese
  1. Preheat the oven to 350°F (175°C).
  2. Put the butter into the baking dish and heat in the microwave at 50% power until melted (about 30 seconds). Use a baking spatula or wooden spoon to stir in the Arborio rice, basil pesto, onion flakes, nutmeg, and pepper. Mix well.
  3. Add the vegetable or chicken broth, milk, water, and bay leaf to the baking dish. Heat in the microwave at 50% power for 1½ minutes. Get help removing the dish from the microwave. The rice will be covered by the liquids.
  4. Sprinkle the Parmesan cheese on the liquid. Do not stir. Get help putting the baking dish on the middle rack of the oven. Bake (uncovered) for 35 to 40 minutes, or until the top is lightly golden.
Makes 3 cups (750 mL).

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