Risotto, Indian Ratatouille, Italian Chicken

Risotto is a creamy rice side dish or you can eat is as a main dish. It is made from Arborio rice. I made some on Saturday night to accompany Italian Chicken and Indian Ratatouille.

Serves 6


1 cup uncooked Arborio rice
2 tablespoons olive oil
1/2 cup chopped onion
3 cups vegetable broth or 3 cups water + 2 vegetable bouillon cubes
2 tablespoons fresh cinnamon basil (or regular fresh basil), chopped (optional)


Saute the onion in the olive oil over medium heat until transparent, about 5 minutes. Add the rice and stir to coat in the oil; continue cooking for about 2 minutes. Add the basil and then add the broth, one cup at a time, until the liquid is absorbed, stirring frequently.

Idea: Add 1/4 cup shredded Parmesan Cheese at the end and stir until melted.

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About Lois

My husband, Don Crawford, and I love to cook. For me, it's more about eating delicious food than the actual cooking. I like to cook mostly because I like to eat, and I like the proud sense of accomplishment when the food I make is appreciated by others. For Don, it's all about presentation. So we make a good team. I'm too impatient to create beautiful presentations (usually), but he sweeps in and takes over so it all turns out great. All our recipes are tried and true!
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