Parmesan rice pudding

Recipe from: 27 June 2012

Ingredients 11
Servings 1
Minutes 00:15


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


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


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