Loaded Risotto
There’s no going wrong with this incredible Loaded Risotto! Use it as an entree, a side dish, or to stuff chicken. It’s beyond delicious and easy to make!
Ingredients
- 16 oz fast cooking rice
- 1/4 cup celery, fine chop
- 1/2 green bell pepper, sliced in slivers
- 1/2 red bell pepper, sliced in slivers
- 1/2 yellow bell pepper, sliced in slivers
- 1 sweet onion, small dice
- 32 oz chicken stock
- 24 oz white wine
- 1/4 cup minced garlic
- 4 tablespoons season salt
- 3 tablespoons sugar
- 1/2 lb unsalted butter
- Finely chop 1/4 cup celery.
Instructions
- Small dice 1 sweet onion.
- Place 1/2 lb unsalted butter in a saucepan.
- Cut 1/2 red bell pepper into slivers. Clean out the membrane before cutting.
- Do the same with 1/2 green bell pepper and 1/2 yellow bell pepper.
- Add 4 tablespoons season salt to pan. Remove from heat and add 32 oz chicken stock.
- Add 24 oz white wine.
- Add 16 oz white rice.
- Add 3 tablespoons sugar.
- Add the chopped peppers.
- Stir. Let sit for 20 minutes. Then cook on medium-high heat until boiling. Once risotto reaches boiling, remove from heat, cover, and let sit for 20 minutes. Do not open during this time.
- Rice should be cooked to perfection. Serve and enjoy!