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Creamy Dirty Rice Risotto

Creamy Dirty Rice Risotto

Creamy Dirty Rice Risotto
Creamy Dirty Rice Risotto
Creamy Dirty Rice Risotto
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Creamy Dirty Rice Risotto
Ingredients
  • 5 ¼ c. chicken broth, divided
  • 1 stick butter
  • 1 lb. Savoie’s Rice Dressing mix
  • 1 (16-oz.) container chopped onion mix
  • 3 T. minced garlic
  • Salt, red/black pepper, garlic powder
  • ¼ c. butter, divided
  • 1 c. Arborio rice
  • ½ c. dry white wine
  • Creole seasoning
  • 2 green onions, thinly sliced
  • ¼ c. chopped fresh parsley
  • 2 T. fresh lemon juice
Instructions
  1. Bring 5 c. chicken broth to a simmer in saucepan over medium heat. Maintain at low simmer until ready to use.
  2. In large Dutch oven, melt 1 stick butter. Add chopped onion mix, minced garlic and rice dressing mix. Mix well and cook until well browned, 12-15 minutes, stirring often.
  3. Season with salt, red/black pepper and garlic powder. Set aside and keep warm.
  4. In another Dutch oven, melt 2 T. butter. Add rice, cook, stirring constantly, 1 minute or until fragrant.
  5. Stir in wine, stirring often, until nearly dry.
  6. Add 1 c. hot broth, stirring constantly, until liquid is absorbed. Repeat with remaining broth, 1 cup at a time, until liquid is absorbed, about 25 minutes. Remove from heat.
  7. Stir in rice dressing mixture, creole seasoning, green onions and parsley. Mix well. Add remaining butter and ¼ c. remaining broth. Taste for seasoning.
  8. Serve.
Notes
*****Leftovers are great for stuffing mushrooms or bell peppers.
 

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