This warm, comforting herb risotto is full of flavor and surprisingly simple to prepare, and works as a main dish or a side. The simple carbs in arborio rice provide quick energy for the body. Courtesy of City of Hope Executive Chef Christian Eggerling.
Serves 12 people
1 tbsp canola oil
1 onion, peeled, small dice
1 tsp fresh rosemary, minced
3 oz fresh garlic, minced
1 tsp fresh thyme, minced
1 lb arborio rice
1 pint white wine
4 pints vegetable stock
1 tsp fresh basil, julienne
4 oz butter, unsalted
5 oz Parmesan cheese, grated
1 tsp salt
In a hot sauté pan, heat oil to smoking hot then and brown onion and rosemary until well browned. Add garlic and brown.
Add thyme and rice to the pan, and saute the rice becomes slightly translucent around the edges
Add the wine to the pan and reduce until the liquid is gone.
Add 1 pint of vegetable stock to the pan and cook until the stock is absorbed
Add the remaining stock 1 pint at a time until all liquid is absorbed and the rice becomes creamy in texture.
Add the basil, butter and Parmesan cheese and cook for approximately 2 minutes.
Season with salt and serve.
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