Champagne Risotto

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

1. In a medium saucepan, heat the broth over low heat.
2. In a medium skillet, heat olive oil over medium-high heat.
3. Add the onion and garlic to the skillet and cook until softened, 3 to 4 minutes.
4. Add the rice and toss to coat; season with salt and pepper.
5. Stir in the champagne and boil to evaporate slightly, about 2 minutes.
6. Stir a couple of ladlefuls of warm chicken broth into the rice and cook, stirring occasionally, until the liquid evaporates.
7. Add more broth, a few ladlefuls at a time.
8. Cook until creamy, stirring occasionally, about 15 minutes.
9. Stir the cheese and thyme into the risotto and spoon generous portions onto plates.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

1. In a medium saucepan, heat the broth over low heat.
2. In a medium skillet, heat olive oil over medium-high heat.
3. Add the onion and garlic to the skillet and cook until softened, 3 to 4 minutes.
4. Add the rice and toss to coat; season with salt and pepper.
5. Stir in the champagne and boil to evaporate slightly, about 2 minutes.
6. Stir a couple of ladlefuls of warm chicken broth into the rice and cook, stirring occasionally, until the liquid evaporates.
7. Add more broth, a few ladlefuls at a time.
8. Cook until creamy, stirring occasionally, about 15 minutes.
9. Stir the cheese and thyme into the risotto.
10. Let cool.
11. Divide among indicated number of freezer bags and freeze until ready to serve.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

1. Thaw: In fridge
2. Reheat in saucepan over medium to low heat.