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RISOTTO 1 (46 oz.) College Inn chicken broth 1 small can tomato paste 1 1/2 c. rice 1/2 lb. ground meat or chicken livers 1/2 c. chopped onions Parmesan cheese Have chicken broth warming in one pan. Brown meat and onions in another pot. Add tomato paste and 2 scoops broth; mix. Add rice. As liquid is absorbed, keep adding broth a few scoops at a time. Simmer until liquid is absorbed and rice is cooked. Add cheese to taste. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |