I am s'posed to be a southern cook... what is with all the risotto? (Bill is wondering the same thing)
Risotto is a lot like a southern rice casserole. Minus the cream of chicken soup.
I could eat it day after day!
Mint and Fennel Risotto
1 bunch mint (3 Tbs minced)
1 bunch Italian parsley (3 Tbs minced)
2 garlic cloves
1 small onion, diced
1/4 cup diced fennel
2 Tbs olive oil
1 cup risotto
1/2 cup wine
3 cups chicken broth
1/2 cup asiago cheese, grated
Mince the mint, parsley and garlic. Add risotto and quickly brown, add wine and cook down. Meanwhile set a pot of chicken broth on to a low simmer. Add the broth one ladle at a time and stir to combine. Cover and allow the liquid to absorb. Continue until all the broth is gone and the risotto is tender. Briskly stir in cheese until risotto is creamy, salt and pepper to taste.
Y'all enjoy!
Sandi
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