NO FUSS RISOTTO
By ivlnoonan
Rate this recipe
4/5
(23 Votes)
Ingredients
- 3 tbs. Margarine
- 2 ¼ C. Mushrooms sliced
- ½ C. Carrots diced
- ½ C. Onions diced
- 1 ½ C. Arborio rice
- 1 ½ cube Vegetable bouillon cube
- 2 ½ C. Water hot
- 1 C. White wine
- 2 ½ tbs. Parsley
- 3 tbs. Parmesan cheese grated
Details
Servings 3
Level of difficulty Average
Cost Average budget
Preparation
Step 1
Over MED, melt margarine in a COVERED pot
Step 2
Add mushrooms, carrots and onions. Cook till tender
Step 3
Add rice and cook 3 minutes
Step 4
Add bouillon, water and wine
Step 5
Cover, simmer 18 minutes or until creamy
Step 6
Stir in parsley and cheese
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Chef Tips and Tricks
VIDEO: Cheesy Eggplant Hedgehogs
These baked Cheesy Eggplant Hedgehogs are totally adorable, tasty and really easy to make!
Ingredients
- 3 large eggplants
- 1 cup olive oil
- 1/4 cup chopped basil
- 1 garlic clove, minced
- Salt
- Pepper
- 4 cup shredded cheese
Method
- Mix the olive oil, chopped basil, garlic, salt and pepper in a bowl.
- Carefully slice the eggplant on it's side in a cross-hatch pattern, without cutting all the way through.
- Lay the eggplants inside an oven-safe baking tray.
- Pour the oil mixture over the eggplants, taking care to pour between the slices.
- Stuff the gaps in the eggplant with shredded cheese.
- Cook in the oven at 355°F for 45 minutes, until the flesh is cooked and the cheese totally melted.
- Serve and enjoy!
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