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Champagne Risotto
by Ruby Batson
serves: 4
 
Ingredients:
  5 cups   chicken broth
  1 1/2 cup   cream or half & half
  2   onions
  4 cloves   garlic
  2 cups   risotto or arborio rice
  1 split   champagne
  1 cup   cheese
  4 sprigs   thyme
Directions:
  In a medium saucepan heat chicken broth over low heat. In a medium skillet heat 2 TBSP EVOO, over med-high heat. Add onion and garlic to the skillet and cook until softened 3-4 mins. Add the rice and toss to coat, season with salt & pepper. Stir in the champagne and boil to evaporate slightly about 2 mins.

Stir a couple of ladles of warm chicken broth into the rice and cook, stirring occasionally until liquid evaportes. Add more broth, a few ladles at a time. Cook until creamy, stirring occasionally about 18 mins.

Stir remaining liquid from chicken into rice as it cooks. Before serving stir cheese and thyme into rice.