So after roasting the chicken and having the leftovers for days, I was ready for something new. I also noticed I had a nearly full container of chicken stock in the fridge that I didn't want to go to waste. So I was looking for a recipe of things laying around that would be quick, delicious and would only use a few ingredients. This was perfect!
Ingredients:
- 1 c rice (most recipes call for Arborio, but I used some sushi rice we had in the cupboard -- I think short-grain is recommended)
- 3-4 c chicken stock
- 1/4 onion (chopped finely)
- 2tbs olive oil
- 3/4 - 1c Parmesan cheese
- 1 tbs butter
- salt, pepper to taste
1. Heat chicken stock to a near boil (I microwaved cold stock for 3 minutes)
2. On medium heat, heat 2 tbs olive oil in pot. Toast rice, stirring until coated and toasted (2-3 min). Rice will start to turn from translucent to white.
3. Toss onion in and stir to combine.
4. Chicken stock will be heated by now. Lower heat of pan to low. While stirring, pour in chicken stock 1/2 cup at a time. Stir until liquid is absorbed, then add more and repeat.
5. Continue stirring and adding liquid until rice begins to soften (15-20 min). I taste it to make sure it's no longer crunchy. Cover rice off heat and let steam for 3-5 minutes.
6. Add butter, Parmesan cheese, and salt & pepper to taste.
Enjoy as a simple meal or side dish, but eat small portions as this dense rice is very filling. I can't wait to try this topped with grilled shrimp or with squash mixed in!
