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Sundried Tomato and Oregano Risotto

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Ingredients

Adjust Servings:
1.5 cup Arborio Rice
2 liters Chicken Stock vegetable stock can be substituted
1 cup White Wine
2 tbsp Olive Oil
1 cup Red Onion chopped
7 pcs Sundried Tomatoes can use up to 10
60 ml Fresh Oregano Leaves chopped
2 Cloves of Garlic
2 tbsp Cannabis Butter
.5 cup Parmesan Cheese can use up to 3/4 cup

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Sundried Tomato and Oregano Risotto

By The Wellness Soldier

Unique flavors of oregano and sundried tomato

  • 30 min
  • Serves 4
  • Medium

Ingredients

Directions

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The Wellness Soldier Sundried Tomato and Oregano Risotto 2

Put stock in a pot and start heating up to a low simmer.

Chop onions, tomatoes, oregano, and garlic. Set aside.

Heat pan, add oil and sauté red onions until translucent.

Add garlic and sundried tomatoes and cook for 2-3 minutes.

Add arborio rice and stir around ingredients.

Add all the wine and deglaze the pan until all liquid is absorbed into the rice.

Add 1 cup at a time of stock until rice is absorbed.

Continue adding stock until rice is soft and edible.

Add oregano and parmesan cheese and incorporate.

Add cannabis butter and incorporate until fully incorporated.

Serve, Eat Well, and Be Happy.

Steps

1
Done

Put stock in a pot and start heating up to a low simmer.

2
Done

Chop onions, tomatoes, oregano, and garlic. Set aside.

3
Done

Heat pan, add oil and sauté red onions until translucent.

4
Done

Add garlic and sundried tomatoes and cook for 2-3 minutes.

5
Done

Add arborio rice and stir around ingredients.

6
Done

Add all the wine and deglaze the pan until all liquid is absorbed into the rice.

7
Done

Add 1 cup at a time of stock until rice is absorbed.

8
Done

Continue adding stock until rice is soft and edible.

9
Done

Add oregano and parmesan cheese and incorporate.

10
Done

Add cannabis butter and incorporate until fully incorporated.

11
Done

Serve, Eat Well, and Be Happy.

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