Boiled the risotto in bone broth on low heat for 20 minutes per instructions on package until all liquid is absorbed.

In a Dutch oven I added 1 tbsp unsalted butter , 3 cloves garlic minced, 1 yellow onion diced small , and cooked down with about 1/2 cup bone broth.

Add the cooked risotto into cast iron, more bone broth about another 1/2 cup, for cream I used 1/3 cup half and half , 1/4 cup grated parmesan, 1/2 cup canned peas , seasonings of choice: salt , black pepper, garlic powder, dried Rosemary

Turn heat on low and continue to cook for about 10 - 15 minutes slowly stirring until it thickens.

Buydeem Dutch Oven: [ Ссылка ]
Coupon Code: DOven20, 20% off


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