Springtime Risotto

Name: Springtime Risotto
Ingredients: 1 tablespoon olive oil; 1 onion, chopped; 2 garlic cloves, finely chopped; 2 cups short-grain rice; 4 cups chicken stock or 4 cups vegetable stock; 2 cups Carnation Evaporated Milk (Regular, 2%, or fat-free); 1 cup frozen peas, defrosted; 12 cup parmesan cheese, grated; 14 cup fresh chives, chopped; 3 tablespoons basil, chopped; 1 tablespoon mint, chopped; 1 tablespoon lemon zest

12 ingredients

12 steps

Ingredients

1 tablespoon olive oil
1 onion, chopped
2 garlic cloves, finely chopped
2 cups short-grain rice
4 cups chicken stock or 4 cups vegetable stock
2 cups Carnation Evaporated Milk (Regular, 2%, or fat-free)
1 cup frozen peas, defrosted
12 cup parmesan cheese, grated
14 cup fresh chives, chopped
3 tablespoons basil, chopped
1 tablespoon mint, chopped
1 tablespoon lemon zest

Directions

1

Heat oil in a large saucepan on medium heat.
2

Add onion and garlic and cook gently for 5 minutes.
3

Add rice and coat with onion mixture.
4

Meanwhile combine stock and Carnation milk in a saucepan.
5

Heat until just simmering.
6

Add 1 cup stock mixture to rice.
7

Stirring constantly, cook on medium-high heat until all liquid has been absorbed or has evaporated.
8

Continue to add stock mixture 1/2 cup at a time.
9

Stirring constantly, cook until each addition is absorbed before adding next.
10

Cook until rice is tender, about 15-18 minutes.
11

Stir in remaining ingredients.
12

Serve immediately.