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Risotto Recipe

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This recipe for Risotto, by , is from The Trail Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Joan Trail
Added: Friday, June 15, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 Cup Sliced Green Onions
1 Cup Shredded Carrots
1/2 Cup Chopped Fresh Parsley
6 Tbsp Butter
2 1/2 Cups Uncooked Regular Rice
5 Chicken Bouillon Cubes
1/2 Bay Leaf
1/2 Tsp Salt
1/4 Tsp Dried Thyme Leaves
4 1/2 Cups Water

Directions:
Directions:
Cut and measure onion, carrots, and parsley. Refrigerate.

30 minutes before serving: Melt butter in 4 qt dutch oven over medium heat. Add vegetables and saute. Add rice cook stirring occasionally, until rice is opaque.

Add bouillon cubes, bay leaf, salt, thyme and water. Cook over high heat until mixture comes to a boil. Reduce heat and simmer 15 minutes or until liquid is absorbed. Stir in parsley.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
From my employee friend Matthew Clements.

 

 

 

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