Ingredients with Measurements:
- 1 cup Arborio rice
- 4 cups chicken or vegetable broth
- 1/2 cup Carrigaline Garlic & Herb Cheese, grated
- 1/2 cup white wine
- 1/2 onion, finely chopped
- 2 cloves garlic, minced
- 2 tbsp olive oil
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Special equipment needed:
- Large saucepan
- Wooden spoon
- Grater
Step-by-step instructions:
1. In a large saucepan, heat the olive oil over medium heat.
2. Add the chopped onion and garlic and sauté until the onion is translucent.
3. Add the Arborio rice and stir to coat with the oil.
4. Add the white wine and stir until it is absorbed by the rice.
5. Add the chicken or vegetable broth, one cup at a time, stirring constantly until each cup is absorbed before adding the next.
6. When the rice is cooked and creamy, remove from heat.
7. Add the grated Carrigaline Garlic & Herb Cheese and stir until melted.
8. Season with salt and pepper to taste.
9. Serve hot, garnished with fresh parsley.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 320
Fat: 12g
Protein: 8g
Carbohydrates: 42g
Fiber: 1g
Sugar: 1g
Sodium: 800mg
Substitutions for ingredients:
- You can substitute the Carrigaline Garlic & Herb Cheese with any other garlic and herb cheese.
- You can use vegetable broth instead of chicken broth to make this recipe vegetarian.
Variations:
- You can add cooked chicken or shrimp to the risotto for a protein boost.
- You can add chopped sun-dried tomatoes for a burst of flavor.
Tips and tricks:
- Stir the risotto constantly to prevent it from sticking to the bottom of the pan.
- Use a wooden spoon to stir the risotto to prevent it from breaking apart.
- Add the broth one cup at a time to ensure the rice cooks evenly.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the risotto in a saucepan over low heat, stirring constantly until heated through.
Presentation ideas:
- Serve the risotto in individual bowls.
- Garnish with fresh parsley or grated Parmesan cheese.
Garnishes:
- Fresh parsley
- Grated Parmesan cheese
Pairings:
- Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Mixed green salad
- Roasted asparagus
- Grilled zucchini
Troubleshooting advice:
- If the risotto is too dry, add more broth or water.
- If the risotto is too wet, cook it for a few more minutes until the liquid is absorbed.
Food safety advice:
- Make sure the chicken or vegetable broth is heated to a safe temperature before adding it to the risotto.
Food history:
- Risotto is a traditional Italian dish that originated in Northern Italy.
Flavor profiles:
- Creamy
- Savory
- Garlic and herb
Serving suggestions:
- Serve as a main dish for lunch or dinner.
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Region: Irish