RECIPE: Broccoli Cheese Risotto
Ingredients:
2 c. broccoli
1/2 med. onion
3/4 c. water
1 Tbs. olive oil
2 c. rice, cooked
1 can cream of chicken/mushroom soup
1-2 c. chicken stock/broth
1/2-1/3 lb. sharp cheddar cheese
salt/pepper to taste
Directions:
Dice broccoli and onion, toss into a saucepan with water and a bit of oil, over high heat*. Bring to a boil and reduce heat slightly. Cover and boil until soft. Add more water (or chicken stock) if needed. *{You could also roast the veggies, but I was short on time.}
Once veggies are soft, add in cooked rice, cream of chicken/mushroom soup, chicken stock and cheese. Stir frequently, mixing and melting over medium heat. Add salt/pepper to taste {I like lots of pepper... freshly ground, of course}. Serve warm and enjoy!
Mmmmmmm, browned and bubbly cheese, what is there not to love?
ReplyDeleteBec, you continue to delight me with all these great recipes! If I were only so classy as to make MY scrawny kids risotto for their dinner.
If it wasn't for the stunning good looks letting others know we're sisters, it would be for our good taste... I hadn't looked at this blog for awhile AND just made this 2 nights ago. HOWEVER, my deathbed ridden husband woke up and said it STUNK. AND truth be told, the rice wasn't cooked all the way (story of my life when I try to wing it!) So we fed the neighborhood cats. Funny I haven't seen them around this weekend....(Please, please if colds can be contagious please pass on some of your cooking abilities!!!)
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