What you need:
2 tbsps butter
1 tbsps olive oil
1 tbsp mixed Italian spices
2 medium zucchini julienned
2 medium bell pepper julienned
1 red onion sliced thin
2 cups Arborio Rice
4 ½ cups chicken broth
2 cups cream
Black pepper
Freshly grated parmesan cheese
How to:
ENJOY!
2 tbsps butter
1 tbsps olive oil
1 tbsp mixed Italian spices
2 medium zucchini julienned
2 medium bell pepper julienned
1 red onion sliced thin
2 cups Arborio Rice
4 ½ cups chicken broth
2 cups cream
Black pepper
Freshly grated parmesan cheese
How to:
- Heat butter and oil and add onions, peppers, zucchini and Italian spices
- Cook until slightly tender, remove and set aside
- Meanwhile heat the broth and cream (together) in a saucepan just to boiling then turn down and keep warm
- Add rice to the pan and cook on medium for 5 minutes or until the rice edges ate translucent
- Add ½ cup broth & cream mixture to the rice and stir in until liquid is absorbed
- Turn the heat down to low medium and add another ½ cup and stir in until liquid is absorbed
- Repeat, adding ½ a cup each time, letting the liquid absorb
- Once you’ve finished the liquid, taste the rice and see if it is soft/creamy enough for you and if it isn’t, add some milk or more broth till it is
- Stir in the zucchini, peppers and onions
- Sprinkle with black pepper and fresh cheese
- For extra oomph, serve with wedges of lemon (delicious blasphemy!)
ENJOY!