BROCCOLIRISOTTO IN 10 MINUTES
Broccolirisotto på 10 minuter
It might seem like overkill to stir together a classic risotto on a Tuesday night, but the urge for a real risotto can come anytime, even on Tuesdays. Luckily there are shortcuts that really work.
Serves 4
0.9 oz butter or margarine
1 finely chopped onion
2 finely chopped garlic cloves
14 oz risoni pasta
½ cup white wine or lemon juice
1.6 cup rich bouillon
7 oz frozen broccoli
some dried thyme
salt, pepper
0.8 cup grated parmesan
Melt the fat on rather high heat, add onion and garlic and last the risoni. Make sure all of the pasta is covered with fat. Lower the heat and pour on half of the wine and half of the bouillon. Add broccoli and thyme and fill up with remaining wine and bouillon until the risoni is done. It should be creamy. Flavor to taste with salt and pepper and sprinkle with parmesan.
Serve with a tomato salad.
Enjoy!
Bella
Broccolirisotto på 10 minuter
It might seem like overkill to stir together a classic risotto on a Tuesday night, but the urge for a real risotto can come anytime, even on Tuesdays. Luckily there are shortcuts that really work.
Serves 4
0.9 oz butter or margarine
1 finely chopped onion
2 finely chopped garlic cloves
14 oz risoni pasta
½ cup white wine or lemon juice
1.6 cup rich bouillon
7 oz frozen broccoli
some dried thyme
salt, pepper
0.8 cup grated parmesan
Melt the fat on rather high heat, add onion and garlic and last the risoni. Make sure all of the pasta is covered with fat. Lower the heat and pour on half of the wine and half of the bouillon. Add broccoli and thyme and fill up with remaining wine and bouillon until the risoni is done. It should be creamy. Flavor to taste with salt and pepper and sprinkle with parmesan.
Serve with a tomato salad.
Enjoy!
Bella
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