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Modifying Recipe "Lemon and Dill Risotto"
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Ingredients:
2 Tbsp Olive Oil 1 clove Garlic, crushed 1 Leek, sliced across to make rings 1 1/2 cups Aborio Rice 1/2 cup Dry White Wine 2-3 cups Vegetable Stock (I used this amount for half though, so have extra handy!) 1/2 tsp Salt Freshly Ground Black Pepper 1/2 cup Parmesan Cheese, grated (I think this is optional really) 1-2 Tbsp Lemon Juice 1 tsp finely grated Lemon Zest 2 Tbsp chopped fresh Dill
Directions:
Set up your rice cooker and hit the "cook" button. Heat the olive oil for 1 minute then add the leeks and garlic and cook stirring until softened. About 3-5 minutes. Add rice and stir to coat it in the oil. Add the wine, stock, salt and pepper, replace the lid and be sure it is still in cook mode. Cook for 10 minutes, stir, then cook a further 10. Stir rice again, fold in lemon juice and zest and cheese if using and replace lid. Let stand on the warm function for 10 minutes, then stir through dill (alternatively you can just sprinkle the dill on top but I love dill). http://vegetationramblings.blogspot.com/2008/06/lemon-and-dill-risotto-and-muffins.html
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