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Jasmine Rice Risotto Recipe

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NonTraditional Herb Risotto w. Jasmine Rice FashionEdible
NonTraditional Herb Risotto w. Jasmine Rice FashionEdible from www.fashionedible.com

Description

This jasmine rice risotto recipe is a twist on the traditional Italian risotto which is usually made with arborio rice. The use of jasmine rice adds a fragrant aroma and a slightly sweeter taste to the dish. This recipe is easy to make and perfect for a cozy night in.

Prep Time

10 minutes

Cook Time

30 minutes

Ingredients

  • 1 cup of jasmine rice
  • 4 cups of chicken or vegetable broth
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 1 cup of white wine
  • 1 cup of grated parmesan cheese
  • 2 tablespoons of butter
  • 1 tablespoon of olive oil
  • Salt and pepper to taste

Equipment

  • Large saucepan
  • Wooden spoon
  • Measuring cups and spoons
  • Cheese grater
  • Knife and cutting board

Method

  1. In a large saucepan, heat the olive oil and butter over medium heat.
  2. Add the diced onion and minced garlic and sauté until the onion turns translucent.
  3. Add the jasmine rice and stir to coat it with the butter and oil.
  4. Pour in the white wine and let it cook until it has been absorbed by the rice.
  5. Add the chicken or vegetable broth, one cup at a time, stirring constantly until each cup of broth is absorbed before adding the next.
  6. Continue to stir the rice until it becomes creamy and tender. This should take about 20-25 minutes.
  7. Add the grated parmesan cheese and stir until it has melted and combined with the rice.
  8. Season with salt and pepper to taste.
  9. Serve the jasmine rice risotto hot with additional grated parmesan cheese on top.

Notes

  • Make sure to use a large saucepan as the rice will expand as it cooks.
  • Stirring constantly is important in order to prevent the rice from sticking to the bottom of the pan.
  • Feel free to add in any additional vegetables or proteins to the dish to make it more filling.

Nutrition Info

Serving Size: 1 cup

Calories: 300

Total Fat: 12g

Saturated Fat: 6g

Cholesterol: 30mg

Sodium: 800mg

Total Carbohydrates: 30g

Dietary Fiber: 1g

Sugars: 1g

Protein: 10g

Recipe Tips

  • Use high-quality parmesan cheese for the best flavor.
  • Make sure to cook the risotto on medium heat to prevent the rice from burning or sticking to the bottom of the pan.
  • Leftover risotto can be stored in an airtight container in the fridge for up to three days. Reheat in the microwave or on the stovetop with a little bit of additional broth or water to prevent it from drying out.

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