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Dutch Risotto, blaspheme!

January 19, 2009

The other night, after procrastinating on a textbook chapter pretty much all day, I decided to venture into creating Dutch Risotto. No, there isn’t actually anything authentically Dutch about Risotto, or Dutch Risotto, but I have concluded that is decidely what I created. Using the Moosewood Simple Suppers cookbook, an amazing cookbook, I found a recipe for beer, risotto, cheese and broccoli– and thought: Brilliant!

  1. Pour a couple tablespoons of olive oil in a saute pan, add half a cup of chopped onions and let them saute until transparent.
  2. Add two cups of risotto. Let the risotto brown.
  3. Meanwhile, in a separate pan, warm veggie broth.
  4. Pour one beer over the risotto, and here is the Dutch part… Amstel Light seemed to flavor it perfectly. While stirring, let the risotto absorb the Dutch import.
  5. Once the risotto has been absorbed, add veggie broth a cup at a time.
  6. Chop broccoli. Either steam the broccoli in a steamer, or put a little water in a bowl and microwave it for 5 minutes.
  7. Toss in the broccoli, two cups of cheddar cheese with the risotto. Let the cheese melt.
  8. Salt and pepper to taste

With this recipe, I added tomatoes. But, I think the acidity of the tomatoes took away from the yumminess. All of this took twenty minutes, a perfect weeknight meal. My husband, A, confirmed later that night that it is excellent reheated…

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