Hi guys, life can be fast and hard so here’s a quicker, less authentic but still delicious version of risotto I came up with. Whether you’re running to class or work, this won’t take too long.

What you will need : This recipe usually serves 2 but you could double it for leftovers
1 cup rice
3 1/2 to 4 cups of chicken broth
1 spoon olive oil or some canned oil spray
2 cloves of chopped garlic
1/2 chopped white onion or some green onions chopped
1 1/2 cup parmesan cheese
Salt and pepper to taste
Optional – I like to add a cup of squash to mine

How to – In a pot, add a cup of rice and 2 cups of chicken broth and bring to a boil. Bring it down to medium heat and after 15 minutes once the rice has cooked add 2 more cups of broth.
Its imperative to keep stirring frequently.

* In a separate pan, sauté onions and garlic and squash for about 5 minutes and then add to the rice mixture in the pot.

Add salt and pepper to taste while stirring and throw in the parmesan cheese. Stir until the rice is mushy, and the broth has been soaked and the mixture doesn’t look like too much liquid.

You can add in more cheese if you’d like. And that’s it, 20 to 30 something minutes later you have a warm, delicious meal.

Let me know what you think! 🙂