Tuesday, April 13, 2010

Confetti Risotto

Just something simple I made up as I went along...

Confetti Risotto
1 onion, finely diced
2 tsp minced garlic
1/2 cup sun dried tomatoes
2 cups aborio rice
1L chicken stock
1 cup frozen corn kernels
1 cup frozen baby peas
1 Tbsp ranch dressing
40g cream cheese (approx 1 Tbsp?)

In a little oil or butter, fry the onion and garlic over high heat. Add the tomatoes, and the rice. Cook for five minutes, or until the rice picks up some colour, stirring constantly. Add the stock, one cup at a time, waiting until the stock has been absorbed each time before adding more. Straight after the final cup of stock, add the frozen vegetables. Once the stock is absorbed and the rice and vegies are cooked, add the cheese and the dressing. Remove from heat, and stir through until cheese has melted and is completely incorporated.

Garnish with mozzarella and finely chopped spring onions.