Clean-Out-the-Fridge Risotto
Clean-Out-the-Fridge Risotto
Ingredients
- 1 small onion, finely chopped
- 1/4 cup (55 g) butter
- 2 cups (420 g) arborio, carnaroli or vialone nano rice
- 1/2 cup (125 ml) white wine
- 4 1/2 cups (1.125 litres) hot chicken broth, approximately
- 1 1/2 cups (105 g) freshly grated Parmesan cheese
- Cooked chicken cubes
- Grilled shrimp
- Peas sautéed in butter
- Mushrooms sautéed in butter
- Grilled asparagus
- Lemon, juice and grated zest
Instructions
- In a saucepan, soften the onion in the butter without browning it. Add the rice and cook for 1 minute while stirring, to coat well with the butter. Deglaze with the wine and reduce until almost dry.
- On medium heat, add the hot broth, about 1 cup (250 ml) at a time, stirring frequently between each addition until the broth is completely absorbed. Season with salt and pepper. Cook for a total of 18 to 22 minutes or until the rice is al dente, adding broth as needed.
- Add the cheese, stirring until melted. Add your choice of leftovers. Adjust the seasoning. For a creamier risotto, add a little butter
Clean-Out-the-Fridge Risotto