Recipes
Simply Roasted Risotto
Source: Pamela Clark, The Thyme Savor, Raleigh, NC
- Ingredients:
- 1 medium onion, sliced thin
- 8 oz. mushrooms, sliced
- 1 tbsp. olive oil
- 1 pkg. ROASTING BLEND (divided)
- 2 tbsp. butter
- 1½ c. arborio rice
- 1 clove garlic, minced
- ½ c. chardonnay
- 32 oz. chicken stock, heated on low
- 1 c. parmesan cheese, shredded
- 1 pkg. CHIVES
Instructions:
Preheat oven to 425˚F.
Place onion and mushroom slices on baking sheet, drizzle with 1 tbsp. olive oil, place whole sprigs of THYME, ROSEMARY and PARSLEY atop. Roast on top 3rd rack of oven for 30 minutes. Meanwhile, melt butter in large saucepan over medium high heat.
Add rice and coat well. Stir in garlic and continue to cook until rice is golden brown. Pour in wine and blend well until all the liquid is absorbed. Repeat this with the chicken stock, ½ c. at a time until rice is soft. Stir frequently. Crumble roasted whole sprigs of herbs with roasted vegetables, mix into risotto with cheese. Garnish with chopped CHIVES.
Makes 8 side dish servings.
Shenandoah Growers suggests:
Either Zinfandel or Chianti matches nicely.