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In a medium saucepan, bring the chicken stock and carrot juice to a simmer; keep warm. In a large saucepan, heat the olive oil. Add the shallot and cook over moderate heat, stirring, until ...
2. Portobello Mushrooms Stuffed with Barley Risotto. Using barley instead of arborio rice gives the classic dish a unique, nutty flavor and lots of healthy, whole-grain goodness.
Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook until well browned, stirring often. Stir the soup, broth, water, carrot, green onions and cheese in the skillet and heat to a boil.
Heat the oil in a 12-inch deep-sided skillet over medium-heat. Add the pepper, squash, mushrooms and shallots and cook for 5 minutes or until the vegetables are tender, stirring occasionally.
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Risotto done right is absolutely sublime: rich and luxurious with just a touch of toothsomeness. And despite its reputation for being fussy or time-intensive, it's actually quite simple to make.