Green Risotto with Garden Herbs
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
Course:
Side Dish
Ingredients
- 2 cups Arborio Rice
- 2 tbsp Olive Oil
- 2 tbsp butter
- 2 tbsp Snowdon House Dill Dip Mix
- 1 yellow bell pepper chopped
- 1.5 cups Douglas fir Vinegar
- 6 cups chicken broth
- 3 tbsp heavy cream
- 1/3 cup parmesan cheese
- 1/4 tsp salt
- 1/4 tsp pepper
Instructions
-
In a pot heat the olive oil and butter over medium heat. Add the Douglas fir vinegar and simmer for one minute. Add the rice and toss so that the rice is coated with the oil.
-
Add half the broth stir well and add the dill dip mix and salt and pepper, cook for 20-25 minutes, adding the remainder of the broth slowly.
-
Add the yellow pepper after about ten minutes.
-
When the rice is done remove from heat and add the remaining butter, cream and parmesan cheese.
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