Do you ever get tired of trying to come up with a new side dish? I really do. So I keep a lot of rice around and, when all else fails, make risotto! The first time I had this was when Zach and I were dating. He saw this in a cookbook and made it for me and we both loved it. I don’t have any clue what we had as a main dish…but I remember this. It’s gone through a few changes since then, of course, but still uses the same basic concepts.
To be honest, though, Zach has always been the one to make this. Until now! We’ve been together for seven years and I only just recently made it myself. I was impressed by how easy it was…I thought it would be so complicated. It takes about the same amount of time as Rice-A-Roni would, except I don’t have to make room for a bunch of boxes. Also, it’s so much better. And super cheesy.
What you’ll need:
- 1 tbsp butter or margarine
- 2/3 cup white rice
- 2 cups water
- 1 chicken bouillon cube (or 1 tsp loose bouillon)
- 1 cup shredded mozzarella
- 1 cup Parmesan cheese
Step 01: Melt butter in a small saucepan. Add rice and cook for 2 minutes, stirring constantly.
Step 02: Carefully add two cups of water and the bouillon. Bring to a boil, reduce heat, cover, and simmer for 20 minutes. Do not lift cover.
Step 03: Remove from heat and add cheeses. Let sit until thickened. Serve and enjoy!
Look at how cheesy that is!
This risotto is one of my favorite side dishes and it’s incredibly easy to make. It’s so cheesy and gooey and goes great with a salad and something savory.
You can make it with brown rice, but you’ll need to boil it longer.