Parmesan rice pudding

Recipe from: 27 June 2012

Ingredients 11
Servings 4
Time 00:15

Ingredients

  • 3
    cup
    chicken stock
  • 1
    Tbs
    olive oil
  • 1
    medium onion – very finely chopped
  • 1
    clove of garlic - crushed
  • 2
    cup
    arborio rice
  • 1/2
    cup
    dry white wine
  • 250
    g
    mushrooms - chopped and sautéed in butter
  • 50
    g
    sun-dried tomatoes in olive
  • knob of butter
  • 125
    ml
    grated parmesan cheese
  • 125
    ml
    roasted mixed nuts - roughly chopped
 

Method

00:35
 
Pour the stock into a saucepan and bring to a simmer. Keep liquid hot. heat oil in a large, heavy saucepan over low heat, .

Add the onion and garlic and sauté about 5 minutes. Add the rice and stir until white spots appear in the center of the grains, about 1 minute. Add the wine and stir until absorbed, about 2 minutes.

Add one ladleful of the hot stock, adjust the heat to maintain a gentle simmer, and cook, stirring constantly, until the liquid is absorbed, about 2 minutes.

Continue adding the stock, one ladleful at a time and stirring constantly, until the rice is just tender but slightly firm in the center and the mixture is creamy, 20-25 minutes longer.

Stir in the mushrooms and sun-dried tomatoes and lastly fold in the cheese and the knob of butter.

Serve immediately with a handful of nuts scattered over the top.

Reprinted with permission of My Easy Cooking. To see more recipes, click here.
 

Read more on: boil  |  recipe  |  checkers braai
 

You might also Like

NEXT ON FOOD24X
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.