This is best when you have home made chicken or turkey stock. It’s not as labor intensive as you think. It takes about 20 minutes to cook and you must stir it about once every minute. This recipe serves 2-3.
Ingredients:
- 1 Cup uncooked Arborio rice
- 1/4 Cup chopped sweet onions
- 1/4 Cup chopped red or green peppers
- 1/4 Cup chopped celery
- 1/2 Cup frozen peas
- 2 Tablespoons light oil
- 2 Tablespoons butter
- 3 to 4 Cups chicken, turkey or vegetable stock
- S & P
Directions:
In a small saucepan, sauté the onions, peppers and celery in butter and oil for about 3 minutes. Just until they start to soften. Add the rice and cook for another 2 minutes stirring constantly. Add 1 cup stock. bring to a boil. Stir at least once a minute. When all the stock is absorbed, add 1/2 cup more of stock. Stir at least once a minute and keep adding stock as it becomes absorbed. After you add the third cup of stock, test the rice for doneness. You may need to add a little more stock and cook a little longer to get to the correct doneness.
When the rice is done, Add the peas and stir in. The rice should be wet, but not soupy. Cook for another minute or add a little stock to get the consistency you want. Add S & P to taste.
