Tonight I was pressed for time and pretty tired as well. So I made a lazy meal of risotto. Usually I take the arborio rice and add in whatever I have on hand. It wasn’t the tastiest I have made but it was edible. I think I cooked it a little high tonight. I was packing orders for my business while making dinner – pretty much ignoring the rice. Oops. Kind of a no-no for making risotto 😉 Ah well, so be it!
Random Risotto (Or Whatever Is In The Cupboard!)
12-ounces arborio rice
2 Tbsp unsalted butter
4 to 5 cups lower sodium chicken stock
1 15-ounce can green beans, drained
1 12 or 13-ounce can chicken, drained
1/2 cup half and half
3/4 cup Parmesan cheese
1 packet of dry vegetable garden dip mix by thespiceisright.biz bought at a local farmers market (it contains carrot, tomato, onion bell pepper, celery and spices)
Heat the stock in a saucepan till simmering. Keep warm on low.
In a heavy medium saucepan melt the butter over medium heat. Add in the rice and cook for a couple minutes. Add in the chicken, beans and spices, stirring in. Add a cup of broth and stir in. Let cook over just below medium for 20 minutes, adding the broth in 1/2 cup increments as each amount is absorbed. When the rice is looking creamy and all the liquid is absorbed add in the half and half and cheese, stirring in. Turn off the heat and let sit for a couple minutes, stirring periodically. Add salt and pepper if desired.