PrintMushroom and Green Pea Risotto Mushroom and Green Pea RisottoIngredients¼ cup cashews 1 cup finely chopped onion 8 ounces button mushrooms, trimmed and sliced (2½ cups) ¼ teaspoon freshly ground black pepper 1 cup fresh or frozen green peas 6 cups low-sodium vegetable broth 1 cup short grain brown rice 2 cloves garlic 1 teaspoon … Read more
PrintChicken Risotto Chicken RisottoIngredients1 1/2 cups chopped cooked chicken 4 cups chicken broth 1 medium onion, chopped 2 tablespoons butter 1 tablespoon fresh parsley 1/2 teaspoon garlic powder 1/4 teaspoon salt 1 cup short grained Italian rice 1/2 cup milk 1/2 cup grated Italian cheese (Romano Cheese, Parmesan Cheese or a combination of both). water … Read more
PrintPumpkin Oven Risotto with Sage Pumpkin Oven Risotto with SageIngredients1/4 cup (60 mL) butter, divided 1 onion, finely chopped 2 cloves garlic, minced 2 tbsp (30 mL) fresh sage, chopped 1 1/2 cups (375 mL) Arborio rice 1/2 cup (125 mL) dry white wine 1 1/4 cup (310 mL) pure pumpkin purée, divided 1 carton … Read more
PrintMushroom Risotto with Peas Mushroom Risotto with PeasIngredients3 tablespoons olive oil 3 cups (8 ounces) sliced mushrooms 1/3 cup sliced shallots or chopped onion 2 cloves garlic, minced or pressed 1 3/4 cups uncooked arborio rice 4 cups chicken broth 3/4 cup dry white wine 1/2 teaspoon ground black pepper 2/3 cups fresh peas or … Read more
PrintSpring Green Mascarpone Risotto Spring Green Mascarpone RisottoIngredients1 1/2 tablespoons good extra virgin olive oil 1 1/2 tablespoons unsalted butter 3 cups chopped leeks, white and light green parts (2 – 3 leeks depending on size) 1 cup chopped fennel 1 1/2 cups arborio rice 2/3 cup dry white wine 4 – 5 cups simmering … Read more