One of the first dishes I ever made was risotto.
Intimidating recipe, I know. Risotto is not known for being an easy recipe to make.
It takes time, a LOT of time, to get the right consistency. It also takes a lot of patience. Unlike regular rice where you add all the liquid at once, you have to cook the liquid in risotto 1/4-1/2 a cup at a time.
It’s a pain, but the end product is absolutely divine. There’s nothing quite like a good risotto.
Luckily, I’ve cracked the code for a much more simple risotto. This recipe anyone can make in under ten minutes. TEN MINUTES! That’s it.
Don’t snub your nose at the use of instant rice, either. I know it’s not the best rice to use, but you HAVE to use it in this recipe or the recipe won’t work.
With just a few ingredients and 10 minutes to spare, you can have an elegantly delicious risotto ready for dinner.
A creamy rice side dish that takes only 10 minutes to make.
- In a medium-sized saucepan, bring chicken broth and soup to a simmer. Stir in rice, 1/4 cup parmesan and black pepper.
- Place lid on saucepan and remove from heat. Let mixture sit with lid on tight for at least 8 minutes.
- Before serving, fluff with a fork. Serve topped with freshly grated Parmesan and black pepper.
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