This bright but comforting basil and lemon risotto comes out wonderfully creamy and al dente with the help of a few simple ...

Chicken Broth - provides a flavorful base and keeps the risotto moist and creamy. Onion - diced to create an aromatic foundation for the dish. Garlic - minced for a hint of pungency that ...

Risotto gets its creaminess from the starches ... In a large saucepan, combine the chicken broth with the clam juice, orange juice, thyme, and 1 tablespoon of the mint. Cover and bring to a ...

This cheap and cheerful chicken risotto is quick and easy because all the stock goes in at once. It's also brilliant for using up leftover chicken and that always-reliable bag of frozen peas.

I cook my risotto, covered, to the halfway point (about 8 minutes) in about the same amount of chicken stock as I have rice. Then I finish it uncovered, adding small quantities of liquid until I ...

I added mushrooms and chicken for a wholesome meal and doubled the recipe to feed all the guests — all of whom were roped in to take turns stirring the risotto.

Add the chicken broth to a saucepan and simmer over medium heat. Keep warm until you're ready to add it to the risotto. Heat a Dutch oven over medium heat. Add the diced andouille sausage ...

1 Bring the chicken stock to a gentle simmer in a medium saucepan. Keep it warm over low heat while you prepare the risotto. 2 In a separate large, heavy-bottomed pot, heat 15ml (1T) olive oil over ...

Are you a fan of Italian food, especially risottos and pastas? Then head straight to Maple at Club Verde. The restaurant is ...