I stumbled upon this recipe a few weeks ago and realized that I hadn't made a risotto in ages. Believe it or not, this risotto recipe is super quick and really easy to make - even during the week. I also love the fact that risottos are so versatile....you can clean out the fridge and make a really tasty dinner all at the same time. Feel free to add extra veggies to this recipe.
Laughing Cow Yodeling Risotto
Slightly adapted from Weight Watchers
Makes 4 servings
1 1/2 cups vegetable stock (you could also use chicken stock)
1 tablespoon olive oil
1 small onion, diced
2 garlic gloves, grates or pressed
8 cremini mushrooms, chopped
1 cup Arborio rice
1/2 cup white wine
pepper (maybe salt)
4 wedges laughing cow light Swiss cheese (the stuff in the round container)
4 tablespoons Parmesan cheese
2 tablespoons chives, chopped
In a small saucepan, get your broth warm (you'll be adding small amounts to cooking risotto).
In a medium saucepan, heat oil and cook onion over medium heat until translucent, about 2-3 minutes. Add garlic, mushrooms and rice; stir well until rice is coated (this is where you'd also add any extra veggies, proteins, etc.)
Add wine; stir until liquid is absorbed. Season with pepper (I'd hold off on salt as the cheese will most likely cover the saltiness needed).
Add warm stock in stages; about 1/2 cup at a time. Stir continuously between each addition of liquid until well absorbed. Cooking times vary, but you'll want to taste the risotto and look for it to be done at the al dente stage (tender but not mushy).
When the risotto is done, add cheese wedges and stir. Adjust pepper (add salt if needed). Portion into serving bowls; garnish with Parmesan cheese & chives.
Recipe courtesy of Laughing Cow website and Weight Watchers. I never figured out the yodeling thing
Picture courtesy of Google Images...risotto is really an ugly thing to photograph