People tend to complain that risotto is so hard to make and that's it's so easy to mess up. I've never understood that. Maybe when I first made it I had a great recipe to work off of but I've made other variations since and still haven't had any issues.
This recipe was a quickie that I tossed together for a friend earlier
this week. To be honest, I was too lazy to defrost any chicken or ground
turkey so it became broccoli parm risotto but the addition of meat
would have been great as well. If you decide to do that, cook the meat and
onions first, take them out of the pan then add them in just before
adding butter below. Here is the full recipe:
1 tbsp olive oil
1/2 onion, diced
1 1/2 cups ariboio rice
3 cups gluten free chicken broth
1/2 cup white wine
2 tbsp butter
3/4 cup Parmesan
2 cups frozen broccoli, defrosted
1) Heat oil in a deep skillet over medium heat. Sauté onion until softened then add chicken broth. Bring broth to a boil then stir in rice. Stir continuously for the
first 3 minutes. Put a lid on the pan and cook for about 15-20 minutes
until broth has almost dissolved, stirring every 4-5 minutes.
2) Once broth is almost dissolved the rice will be fluffy and look a
little soupy, that's ok. Add the butter, Parmesan and broccoli. Stir to
combine and season with salt and pepper to taste.