HomeRecipesChef Helena’s Sweet Spring Risotto: Kids Cook
Chef Helena’s Sweet Spring Risotto: Kids Cook
May 15, 2020
On Wednesday, May 20th from 11:30-Noon, join us live from the Well Seasoned Kitchen on the Well Seasoned Facebook Page.
Chef Helena will take you through her recipe: Sweet Spring Risotto. We hope you can join us!!
Chef Helena’s Sweet Spring Risotto
This recipe serves 4 people & it should take you about 20-25 minutes to prepare.
Be sure to wash your hands and measure out your ingredients before we begin!
Get ready by getting out a:
cutting board/ wet towel
Chef knife
Pot for stock
Frying pan for Risotto
1 wooden spoon
2 tasting spoons
Measuring spoons
Bowls 4 ingredients
4 dinner plates
Ladle to serve
Ingredients:
4 tablespoon butter oil
2 onions diced
2 cups risotto
12 cups stock
salt and pepper
8 tablespoons cream, optional
1 c. peas and/or corn
4 tablespoons butter, optional
Instructions:
Sauté onions in frying pan till tender but not brown.
In another pot bring the stock to a simmer.
Add raw risotto to pan and fry one minute
Add stock into hot rice, ½ cup at time. Cook for 18-22 minutes, taste the rice @ about 18 minutes and then every minute after to get the right tenderness you desire. Season with salt & pepper. Add in Peas and/or corn.
Add the cream at the end if you like a creamy risotto.
Finish with adding butter by stirring it in at the end.
NOTE: You may not use up all the stock, you may even need more. I cook the risotto at a medium high heat.