This can be a great side dish if you don’t want to spend too much time in the kitchen when your hubby decides to barbecue some steaks. It can go very well with a pot roast.
If you want to go veggie remove from the ingredients the parmesan. Also you can add different kinds of vegetables you like. I wanted my risotto pretty simple so i added just corn and mushrooms.
- Prep Time : 10 minutes
- Cook Time : 30 minutes
- Yield : 2
- Dice the onion as small as you can. I used canned mushrooms that i strained.
- Heat 50 gr of butter in a pan and saute the onion on low heat. Add over it mushrooms and corn and stir them for 2-3 minutes.
- Add over them uncooked riced. Fry it a little and add over a ladle of stock. Mix it until the rice absorbs the liquid. Add another ladle of stock and let it decrease. Do like this until you finish the stock and the rice is boiled. It will boil faster if you cover the pan with a lid. But be careful to stir it often because it might stick to the pan.
- After the rice is boiled add salt, pepper and saffron. Add the remaining butter and parmesan. After it melts turn the heat off and sprinkle some fresh parsley.
- Your risotto is done!
Enjoy your meal!