Since I made this risotto a few weeks ago, I’ve been planning to try another batch to see if its deliciousness was a fluke or if making risotto really can be that easy and amazing. The answer: YES IT CAN!
I made this tasty risotto the other night using Archer Farms four cheese risotto mix. While the risotto was cooking, I cooked up some chopped onions and thawed frozen cauliflower with some garlic, oregano, and rosemary. When the risotto had about 8 minutes left, I tossed in the veggie mixture, and finished with 1 tsp butter and 2 tbsp grated parmesan. The result was perfecto (and I didn’t even burn my mouth on it!!)! I have a few packets left (yes, I stocked up the last time I went to Target), and I’m already thinking about what I can throw into the pot next.
What’s your favorite risotto? Have you tried any like mine here and here?
Not pictured: brownies that are cooling in the kitchen, the roommate who will watch very silly Christmas movies with me, and the cute boyfriend who came to cheer on us Jingle Bell Runners.
After finishing the Jingle Bell Run 5k.
Our neighbor's amazing light display. Holiday cheer huzzah!
Delicious risotto for dinner - recipe to come!
Holy cookbook, Batman – I just had some of the best (and easiest to make) risotto of my life and it came from Target.
I picked up a pack of Archer Farms Wild Mushroom risotto at our local Target solely because it was $1.79. I was skeptical of the instructions on the back, which skipped the steps one usually sees in risotto (warming up the risotto, adding water gradually and letting it absorb, etc.) and instead involved just boiling water, adding the risotto and seasoning packet, and stirring occasionally for 20 minutes. Impossibly simple, right? I started sautéing the risotto while I considered the recipe on the box. About 2 minutes in, I decided that it was worth seeing if this crazy recipe worked – AND IT DID. Here’s what I ended up with:
- Bring 2 1/2 cups of water to a boil.
- Add risotto and seasoning packet to the boiling water and cook for 17-20 minutes, stirring occasionally.
- Sauté 3 cloves of chopped garlic. When lightly cooked, dd to the pot.
- Sauté 1 onion, chopped into small pieces. When tender, add to the pot.
- Risotto done yet? Cool! Mine needed another 1/2 a cup of water and enough time for it to be almost entirely absorbed.
- Add 1 tbsp grated Parmesan cheese and 1 tsp butter to the finished product – stir well.
That’s it! Katie agrees – utterly delicious. Just try not to burn your mouth on the first bite like I just did and you’ll probably enjoy it even more!
I have no idea what was in that seasoning packet so I’m not sure exactly how I would replicate this without the mix, but this approach definitely takes less time and resulted in one amazing dish.
Are you a fan of risotto too? Check out my other recipe – goat cheese risotto with squash!