Wild Rice Risotto, Cajun

Our Wild Rice is grown in Saskatchewan by Rusty's Wild Rice north of Hudson Bay.  With the added corn and our THH Cajun Seasoning, it makes a fantastic black Risotto. Enjoy topped with some pecorino as a meal or add as a side to chicken or fish!

Preparation
2 Tablespoons Olive Oil
1 Small Onion, diced
Salt to taste
2 - 3 Cups of Chicken, Fish or Vegetable Broth
1 Cup Wild Rice Risotto Blend
1/4 Cup Heavy Cream
1/2 Cup Shredded Parmesan or Pecorino Cheese

Heat the olive oil in a large skillet over medium-high heat.
Add the onions to the skillet. Cook and stir occasionally until the onions are soft but have not taken on colour.
Add the broth and rice to the skillet. Let the mixture come to a boil then reduce heat to low, cover the skillet and simmer until all the liquid is absorbed. Test if the rice is done. If not done, add a little more broth. (Be careful to lower the heat! If the heat is too high the liquid will evaporate and not be absorbed by the rice!) Remove the skillet from the heat and allow the rice to stand for 5 minutes.
Remove the lid and stir in the heavy cream and cheese.

Serve with chicken, fish, poached eggs or as a main course! Enjoy!