This recipe originally came from the NY Times
about 25 years ago. I have adapted it to be lower fat (less butter/oil) and it comes out just fine. 1 TBL butter 1 TBL olive oil 1 small onion, chopped 1 cup Arborio rice 3 cups chicken broth Place butter and olive oil in microwave safe dish and microwave two minutes. Add onion and rice and microwave two more minutes. Add chicken broth and microwave 9 minutes. Stir. Microwave another 9 minutes. Let stand for approximately 5 minutes. Stir in plenty of parmesan and enjoy! Optional: Along with the onion, I also add some sliced mushroom and some diced ham or Canadian bacon. Continue with main recipe. When it’s done, I usually also add a handful of frozen peas (they will thaw in the hot dish). Or, add the fixings from your favorite recipe and follow directions above.
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AuthorPeg Cochran also writing as Meg London.. Archives
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