No need to labor over the stove with this quick and delicious fall-inspired risotto made with Minute® White Rice
Risotto on a weeknight? It’s possible, and delicious, with our recipe for Pumpkin Mushroom Risotto.
In a medium saucepan, heat the oil over medium heat. Add onions and garlic. Cook, stirring frequently, 2 minutes.
Add rice and stir until grains are coated. Add wine and stir until absorbed.
Add broth, mushrooms and pumpkin. Bring to a boil, stirring frequently. Reduce heat and simmer 5 minutes, stirring occasionally.
Remove from heat and stir in Parmesan cheese and butter. Serve immediately. Rice will thicken as it sits.
The humble onion can present a few challenges when it comes to preparation. Yet, chopping an onion is one of the most important cooking skills to learn because a variety of recipes call for them. Learn the correct way to cut an onion with these simple and effective tips.
First things first, make sure you choose a good onion to chop. Choose one that is firm and unblemished. Look for onions that have tight, dry, tissuey skins. Then, begin by peeling your onion. To peel an onion, start by slicing about a 1/2 inch off the top/ends of the onion, then remove any papery skins. There will usually be a couple of layers of these to peel off. Once peeled, grab your cutting board and a sharp knife and slice about 1/2 inch off the end/root of the onion and cut the onion in half, then lay the flat side on the cutting board.
Most of us know that cutting onions usually leads to eyes that burn and water. This happens because onions release an irritant that affects your eyes. Here are a few tips that can help you get through the process without shedding any tears:
If you are craving something with more of a Latin American flavor, take a look at this Mexican Rice Recipe.