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Risotto - Portobello Mushroom, Roasted Pepper
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Risotto - Portobello Mushroom, Roasted Pepper | |
1 Sm | Yellow Onion, Minced |
2 T | Garlic, Minced |
1/4 C | Olive Oil |
2 t | Thyme, Fresh |
2 C | Aborio Rice |
1 C | Red Wine, Good Quality |
8 C | Vegetable Broth |
TT Salt TT Black Pepper | |
2 t | Sage, Fresh/Minced |
2 Med | Portobello Mushrooms, Roasted/Diced |
4 Red Peppers - Roasted & Peeled | |
2 T | Italian Parsley, Chopped |
Asiago Or Parmesan - Optional
1. Sweat onions & garlic in the olive oil in a heavy bottomed pan with some Salt & Pepper.
2. Add the rice & stir till coated with the oil.
3. Add the wine & thyme. Stir & let the rice absorb the stock.
4. Now, start adding the stock about a cup at a time Allowing the rice to absorb the ?stock fully before adding more.
5. Continue to add the stock in this fashion until all of the stock is used or until the rice is cooked,? but firm.
6. Stir in the remaining ingredients, then adjust the seasoning.
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