½ sweet onion, chopped
2 cloves garlic, minced
2 cups arborio rice
4 cups pan roasted corn
3 cups vegetable stock
3 cups of water
3 tbs cannabutter
Fresh chopped parsley
Salt, Pepper to taste
In a large skillet brown your onions and garlic until translucent.
Next add your rice, 2 cups of vegetable stock and 3 cups of water to the pan.
Cover and let cook on low heat for approximately 20 minutes.
Fluff rice with a fork, then add some chopped parsley, roasted corn, and mix well.
Puree some of your roasted corn to add to the mixture. Add around 1 cup
vegetable stock, ½ cup of shredded parmesan, 3 tbs corn puree, 3 tbs cannabutter
and mix until perfectly creamy.
Add salt and pepper to taste.
Cannabis Infused Risotto
Recipes / Dinner
By Tex Russel
YIELD : 4 Servings
PREP : 10 min
COOK : 20 min
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