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Quick Risotto
with Smoked Gouda
| 1 T. olive oil 1/4 c. onion, finely diced 1 c. Arborio rice, uncooked 1/4 c. dry white wine or chicken broth 1-3/4 c. chicken broth |
1/2 c. Sun-Maid Goldens and Cherries or
Cape Cod Cranberries 1/2 c. smoked Gouda cheese, shredded 1/4 c. shredded Parmesan cheese pepper to taste |
In a heavy medium saucepan, heat oil over medium heat. Sauté onion until soft, 2
to 3 minutes. Add rice; stir until well coated with oil. Add 1/4 cup wine or
broth; simmer until liquid evaporates. Stir in 1-3/4 cups broth and bring to a
simmer. Reduce heat; cover and cook for 18 to 20 minutes, until most of broth is
absorbed. Remove pan from heat; stir in dried fruit, cheeses and pepper to
taste. Let stand partially covered for 5 minutes. Serve hot.
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