Topping Suggestions: Asparagus : To give more flavour to the risotto and keep the texture of asparagus, blanch the asparagus in the broth that will be used for the risotto. You can also broil them, cut into pieces, on a baking sheet. Just add the asparagus pieces at the end of cooking the risotto. Green peas: Defrost the peas under hot running water and drain. Add to the risotto at the last minute. Very good with spicy sausage. Butternut squash : Roast diced squash in a little butter in a skillet. Add towards the end of cooking the risotto. Sautéed Artichokes: See recipe .
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.
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Comments
Twyla L.
A delicious basic recipe that everyone should master, as it it always both delicious and elegant. I added a couple of handfuls of fresh garden peas toward the end. They add lively flavour and a nice dash of colour. Always use low sodium homemade stick if you can. It really makes the difference between “so-so” and “outstanding”.
Margaret P.
easy to follow and delicious. Great "first timer" recipe
JO-ANNE C.
I have made this Risotto many times, added just what I have on hand. Fabulously creamy, cheesy, and very hearty! The best one I have made is with Rib Eye Steak better than any hotel!
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