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Peach & Basil Risotto

by on August 9, 2011 in Rice, Sides August 9, 2011 RiceSides
See post on Jennifer | Mother Thyme’s site!
4.00 Mitt(s) 1 Rating(s)1 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 5

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Level: Easy

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Description

Creamy risotto paired with fresh peaches and chopped basil.

Ingredients

  • 3 cups Low Sodium Chicken Broth
  • 2 Tablespoons Butter
  • 1 cup Arborio Rice
  • ½ cups Shredded Parmesan Cheese
  • ½ cups Peaches, Chopped
  • 1 Tablespoon Fresh Basil, Chopped
  • ¼ teaspoons Salt
  • Dash Of Freshly Grated Nutmeg

Preparation

In a medium pot bring chicken broth to a simmer.

In a large saucepan, melt butter. Add rice and coat with butter. Ladle about 1 cup of broth to the rice and stir. Let broth absorb into the rice before adding more broth. Continue to ladle in broth, one cup at a time, stirring after each addition and letting broth absorb until rice is al dente and mixture is creamy; about 15 minutes.

Remove from heat and stir in cheese, peaches, basil, salt and a dash of nutmeg.

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greeleygirl on 11.3.2011

This was a fun way to make risotto. I made this with the last of our fall peaches and basil before the first frost hit. I love trying new and different flavors together. I enjoyed the peach/basil combo, and it was good with risotto. My kids didn’t like fruit in their risotto, so they aren’t “believers” yet. I will definitely make this again. Probably when there are more adults around to give it a try. ;-)

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