This is a really easy one dish meal or side dish. I think this is every bit as good as risotto made on the stove that you stand over and stir for a half an hour and that takes several pans and utensils.
This takes about 5 minutes of hands on time and it is ready in about 1/2 an hour, and like I said before. It just takes one dish.
Most recipes say to use Arborio rice for risotto, but I rarely have that. I use any short grain rice I have on hand and it always works out fine. This time I used sushi rice.
You can sub any garlic you have, or even shallots or green onions. Use any greens you like too or even nuts or leftover bits of cheese you have lurking in your refrigerator. This is one of those dishes you can’t mess up. Enjoy.
1 1/2 cups rice
5 cups stock, divided
1/4/ cup freshly grated Parmesan cheese
1/2 cup dry white wine – I used vermouth
2 Tablespoons Olive oil – salt – pepper – 5 or 6 cloves of green garlic and a few handfuls of any greens you have.
Directions Preheat the oven to 350 degrees. Heat the olive oil and chopped garlic in an ovenproof pan and let it get soft. Add the rice and 4 cups of the chicken stock. Cover and bake for about 25 or 30 minutes, until most of the liquid is absorbed and the rice is cook firm, try to not let it get mushy. Remove from the oven, add the remaining cup of stock, the Parmesan, wine/vermouth, salt, and pepper, and stir vigorously for 2 to 3 minutes, until the rice is thick and creamy. Add the greens and stir until they are wilted and heated through. Serve hot and top it with a little drizzle of olive oil and more pepper and Parmesan cheese.
Have a great week.
Note; please use any of my recipes and posts as a guide, they are written knowing that ingredients change by seasons and tastes differ cook to cook. Adjust freely and accordingly and enjoy the process – I do!