Ingredients
- 4 cups chicken stock
- 4 tablespoon unsalted butter
- 1 medium onion, finely chopped
- 2 cups arborio rice
- 1 1/4 cups dry white wine
- 1/3 cup Gourmet Garden™ Lightly Dried Basil
- 1/3 cup Gourmet Garden™ Lightly Dried Chopped Parsley
- 2 cups shredded Italian blend cheese
NUTRITION INFORMATION
(per Serving)Nutrition information coming soon
Preparation
- 1 Bring chicken stock to a simmer in a medium saucepan. Reduce heat; keep warm.
- 2 Melt butter on medium heat in large nonstick saucepan. Add onion and cook until very tender. Stir in rice. Cook and stir 1 minute to toast.
- 3 Stir in wine; simmer 20 minutes or until absorbed, stirring frequently to prevent rice from burning. Stirring constantly, add warm stock, 1/2 cup at a time, until liquid is absorbed by rice after each addition. Continue stirring until risotto is thick and creamy.
- 4 Remove from heat. Stir in Lightly Dried Basil, Lightly Dried Parsley and cheese until well blended. Serve immediately.
Garlic Roasted Cauliflower with Pomegranate and Pine Nuts
![Garlic Roasted Cauliflower with Pomegranate and Pine Nuts]( "Garlic Roasted Cauliflower with Pomegranate and Pine Nuts")
