wadesgirl
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vanscootin said:I am making the autumn risotto as we speak... I am going to have to adjust something or my microwave is off... because it's not done. I've had it in there for almost 10 extra minutes and NONE of the liquid is gone.
lt1jane said:the one at my Pig Out meeting was made with regular rice. It was tasty, but not necessarily as creamy as Arborio rice will be.
ChefBeckyD said:The one at our Taste Testing meeting was made with regular white rice too, and I thought it was very good.
It's good to note that it can be made with regular rice though, because the consultant who made it used that because the Arborio rice at her grocery store was $7 for a small container.
wadesgirl said:Walmart here had it for about $1-$1.50 in a small bag.
ChefBeckyD said:She lives no where near a Walmart grocery store. Neither do I. Plus, even if I did, I still wouldn't shop there.
Probably the majority of our hosts won't be shopping at a Wal-Mart grocery store either (the closest one to me is about 20 miles away - and even further for her, I believe.) So, it's just good to know that if our hosts are using the same grocery stores we use, they have an alternative. The Arborio isn't necessary to make a good end product! :chef:
wadesgirl said:It's one reason I always want to try a recipe before I offer it. If I cannot find it in a store (I tried three stores one time for a product!) then I know my hosts cannot find it.
To make Autumn Risotto, you will need 1 tablespoon of olive oil, 1 small onion, chopped, 2 cloves of garlic, minced, 1 cup of Arborio rice, 1/2 cup of dry white wine, 3 cups of chicken or vegetable broth, 1 cup of diced butternut squash, 1/2 cup of grated Parmesan cheese, and 1 tablespoon of chopped fresh sage. In a large saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook until softened. Stir in the rice and cook for 1-2 minutes. Pour in the white wine and cook until the liquid has been absorbed. Gradually add the broth, 1/2 cup at a time, stirring constantly until the liquid has been absorbed before adding more. When the rice is almost tender, stir in the butternut squash and continue cooking until the rice is fully cooked and the squash is tender. Remove from heat and stir in the Parmesan cheese and sage. Serve hot.
While Arborio rice is the traditional rice used for risotto, you can also use other short-grain rice varieties such as carnaroli or vialone nano. The cooking time and liquid measurements may vary slightly, so adjust accordingly. Avoid using long-grain rice as it will not create the creamy texture that is characteristic of risotto.
To make a vegetarian version of the Curried Chicken Noodle Soup, simply omit the chicken and use vegetable broth instead of chicken broth. You can also add in your choice of vegetables such as carrots, bell peppers, and mushrooms for added flavor and texture.
Yes, you can use other types of protein such as shrimp, tofu, or chickpeas instead of chicken in the Curried Chicken Noodle Soup. Adjust the cooking time accordingly depending on the protein you choose to use.
Yes, you can freeze the Curried Chicken Noodle Soup for up to 3 months. Allow it to cool completely before transferring it to airtight containers or freezer bags. To reheat, thaw it in the fridge overnight and then heat it in a pot on the stove or in the microwave until it is heated through.