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Risotto with Olives

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Description Edit

Makes 6 servings.

Ingredients Edit

Directions Edit

  1. Cook green pepper until tender crisp in 1 teaspoon oil in large skillet over medium-high heat. Remove green pepper; set aside.
  2. Cook Onion in remaining 2 teaspoons oil in same skillet over medium-high heat until soft.
  3. Add rice and stir 2 to 3 minutes.
  4. Add wine; stir until absorbed. Stir in 1 cup broth. Cook, uncovered, stirring frequently, until broth is absorbed.
  5. Continue stirring and adding remaining 1 cup broth and water, allowing each cup to be absorbed before adding another, until rice is tender and mixture has a creamy consistency. It will take approximately 25 to 30 minutes.
  6. Stir in , cheese, white pepper and reserved green pepper.
  7. Serve immediately.

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