Springtime Risotto
Prep Time 15 mins
Cook Time 25 mins
Serves 6
Difficulty N/A
Ingredients
- 1 tbsp (15 mL) olive oil
- 1 onion, chopped
- 2 cloves garlic, finely chopped
- 2 cups (500 mL) short-grain rice
- 4 cups (1 L) chicken stock or vegetable stock
- 2 cups (500 mL) Carnation® Regular, 2% or Fat Free Evaporated Milk
- 1 cup (250 mL) frozen peas, defrosted
- 1/2 cup (125 mL) grated Parmesan cheese
- 1/4 cup (50 mL) chopped fresh chives
- 3 tbsp (45 mL) chopped basil
- 1 tbsp (15 mL) chopped mint
- 1 tbsp (15 mL) lemon zest
Directions
Step 1:
Heat oil in a large saucepan on medium heat. Add onion and garlic and cook gently for 5 minutes. Add rice and coat with onion mixture.
Step 2:
Meanwhile combine stock and Carnation® Milk in a saucepan. Heat until just simmering.
Step 3:
Add 1 cup (250 mL) stock mixture to rice. Stirring constantly, cook on medium-high heat until all liquid has been absorbed or has evaporated. Continue to add stock mixture 1/2 cup (125 mL) at a time. Stirring constantly, cook until each addition is absorbed before adding next. Cook until rice is tender, about 15-18 minutes. Stir in remaining ingredients. Serve immediately.