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By: Mark C.
| Description: | A variation on an old, tried and true Italian Rice dish | |
| Time: | 50 min (25 min to prepare, 25 min to cook) | |
| Meal type: | Main Dish | |
| Ethnicity: | Italian | |
| Number of Servings: | 4 | |
| Ingredients: | ||
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2 cups Aborio Rice 2 can vegetable broth or water 5 OZ smoked cheddar cheese, shredded 3/4 cup fresh ricotta cheese 6 cups variious veggies (summer squash, eggplant, zucchini, mushrooms, onions 2 cups marinade of your choice 6 clove garlic 1/2 cup Olive Oil 1 tablespoon Butter |
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| Directions: | ||
| 1. Cut vegetables to bite-sized pieces. 2. Use Marinade of your choice (Tomato based would work, but anything that suits your taste.) Marinate for about an hour. 3. While veggies are marinating, chop fresh garlic. 4. Cook veggies on an open flame grill (gas or charcoal.) Cook until tender, about 10-15 minutes. Remove from heat. Set aside. 5. In a small sauce pan, heat broth to boiling. 6. In a heavy sauce pan, heat oil and butter. 7.. Add garlic, saute for about 1.5 minutes 8. Add rice, one cup at at time, insuring that the rice is well coated with olive oil/butter mixture. 9. Add broth to rice, 1 cup at a time, allow rice to absorb liquid. Stir continuously. 10. Continue adding broth until rice become tender and creamy. 11. Add shredded cheddar cheese, continue to stir. 12. Add ricotta. 13. Remove rice from heat, serve in bowls. 14. Top rice with veggie mixture. ENJOY! |
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| Notes: | ||
| This is my own adaptation of a Risotto recipe. I like... | ||
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