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Tiffany's Rissoto


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  • 1/4 cup Olive Oil
  • 11/2 cups Rice
  • 3 14oz cans of vegetable broth
  • 1/4 cup white wine
  • 1 onion chopped
  • 2 cloves garlic chopped
  • 2 cups mushrooms
  • 1 cup sun dried tomatoes finely sliced
  • Sprinkle parmeson cheese



Step 1

Chop mushrooms, fry in 1 tbs oil on medium heat until cooked through. Set aside.
In large frypan, fry the rest of the oil, gralic, onions and sun dried tomatoes until soft.
Add rice and stir.
Add wine and one can of broth.
Stir and let simmer on low heat for approx 30 mins stirring occasionally.
Add more broth as the rice absorbs it.
Serve scattered with the parmesan cheese.

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