Melon Risotto

I know – why would anyone make a rice dish with melon. Try this and you will understand.

INGREDIENTS
1    cup low sodium chicken broth
1    cup water
1 ¼    cup dry white table wine, divided
2    tablespoons butter
1    medium white onion, chopped fine
1    cup Arborio or Carnaroli rice
2    cups roughly chopped melon (SEE NOTE)
1    tablespoon dry parsley flakes

METHOD

Combine the chicken broth, water and 1 cup of wine in a small sauce pan and warm on the stove. In a large skillet, melt the butter and add the onion. Cook for 6 to 7 minutes on medium-low heat until the onions are translucent. Add the rice and mix well. Continue cooking for 4 to 5 minutes until the rice starts to sizzle. Add ¼ cup of white wine.

Increase the heat to medium and stir until the wine is absorbed and add ½ cup of the warn broth/wine mix to the skillet. Continue stirring as it begins to absorb and then add the chopped melon. Continue stirring as the rice absorbs liquid and continue adding broth/wine in small amounts until the rice has cooked to a state of al dente, about 18 to 20 minutes.

You may not need all of the 3 cups of liquid, but if you run out before the rice is cooked, just add warm water in small amounts.  Add the parsley flakes, stir them in, and remove the risotto from the heat. Set it aside for about 5 minutes before serving. This recipe provides 4 to 6 servings as a side dish.