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Results 51 - 60 of 79 for parmesan risotto
Bring broth to slow simmer. Heat butter in heavy, deep pan. Saute onions until golden. Stir in rice; saute until well coated. Add white ...
Slice eggplant 1/2 inch thick, sprinkle with salt, let drain in colander 1 hour. Slice zucchini and mushrooms. Dice the peppers. Heat 2 ...
Place onion, carrots, mushrooms and ... high 5 minutes. Blend in cream and Parmesan. Season to taste. Makes 6 servings, about 219 calories each.
54. CORN RISOTTO
Arborio rice, commonly used for risotto, typically requires a ratio ... and freshly grated Parmesan cheese. Cook rice 3 minutes. ... many specialty foods stores.
55. RISOTTO SALAD
Cook rice in oil in large saucepan over low heat, stir until golden brown, about 5 minutes. Add water, salt, stir and bring to a boil, ...
Melt butter in Dutch oven, ... salt and pepper to taste. Serve with plenty of good grated Parmesan cheese. I use Uncle Ben's rice. Serves 4 to 6.
57. RISOTTO
Saute onion in butter until ... from oven. Stir in parmesan cheese until well blended. Serve as an accompaniment to chicken or veal. Serves 4.
Heat half of butter in Dutch oven over low heat. Add onion; cook until tender but not brown. Add rice, stirring several minutes until ...
59. RISOTTO
In a 2 or 3 ... minutes or until rice is tender and liquid is absorbed. Remove from heat. Toss lightly with Parmesan cheese. Makes 6 servings.
Bring chicken stock to a simmer in a 2 or 3 quart saucepan and keep it simmering over low heat. In a heavy 3 quart flame proof casserole ...
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