Enjoy your risotto 3 different ways - original or with add-ins!
Original Risotto 2 tbsp (30 mL) butter, divided 1 medium onion 3 garlic cloves 1 cup (250 mL) uncooked Arborio rice (see cook's tips) 2 oz (60 g) fresh Parmesan cheese (½ cup/125 mL grated) 3½ cups (875 mL) chicken stock ½ tsp (2 mL) black pepper
Chicken, Sun-Dried Tomato & Spinach
add-ins: 2 cups (500 mL) diced cooked chicken 2 cups (500 mL) fresh baby spinach leaves ½ jar (3½ oz/99 g) sun-dried tomatoes in oil (about 20 tomato halves), drained, patted dry and snipped with Professional Shears
add-ins: 4 sticks (1 oz/30 g each) part-skim mozzarella string cheese, snipped into small pieces with Professional Shears 1 container (10-12 oz) grape or cherry tomatoes (about 2 cups/500 mL), sliced in half ½cup (125 mL) fresh basil leaves, snipped with Professional Shears
Remove Pan from heat. Stir stock and pepper into rice. Microwave, covered, on HIGH 15-17 minutes or until most of the liquid is absorbed and rice is tender.
Meanwhile, prepare Add-Ins (optional).
Remove Pan from microwave; stir in Parmesan, remaining 1 tbsp (15 mL) butter and Add-Ins. Cover; let stand 5 minutes.
servings of 1/2 cup/125 mL
Arborio rice is Italian short-grain rice that can be found in the rice or ethnic section of most grocery stores. Arborio rice works best in this recipe, but if it’s not available, you can substitute with long-grain white rice. Vegetable broth can be substituted for the chicken broth.