Dutch Risotto, blaspheme!
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!
- Pour a couple tablespoons of olive oil in a saute pan, add half a cup of chopped onions and let them saute until transparent.
- Add two cups of risotto. Let the risotto brown.
- Meanwhile, in a separate pan, warm veggie broth.
- 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.
- Once the risotto has been absorbed, add veggie broth a cup at a time.
- Chop broccoli. Either steam the broccoli in a steamer, or put a little water in a bowl and microwave it for 5 minutes.
- Toss in the broccoli, two cups of cheddar cheese with the risotto. Let the cheese melt.
- 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…