Help finding a dessert?
Hello lovely people! I am hoping that someone can help me find a dessert that will go with the recipe listed below. The catches are it can not have an egg glaze or nuts in it, and it needs to be something that can be eaten a few hours after it is made since I will be cooking in the morning to try and beat the heat. Thanks!
Ingredients
1/4 cup olive oil
2 medium onion, chopped, about 2 cups
3 cloves garlic, thinly sliced
2 cups Arborio rice
1 cup white wine
7 ounces Spanish chorizo, thinly sliced
4 cups chicken broth
2 bay leaves
1/2 teaspoon fine salt
1/4 teaspoon black pepper
2 tablespoons chopped parsley
(I'm also going to add tomatoes and maybe spinach to this.)
Directions
Cook onions and garlic in olive oil in a 12-inch skillet over medium heat, stirring, until softened, about 8 minutes. Add rice and cook, stirring, 1 minute to coat grains. Add wine and boil, stirring, until most of wine is absorbed, about 1 minute. Stir in chorizo, chicken broth, bay leaves, salt, and pepper and bring to a boil. Boil mixture over medium-high heat, uncovered, 5 minutes. Cover skillet tightly, turn heat to low, and cook until rice has absorbed the liquid and is al dente, about 15 minutes. Remove skillet from heat and let stand covered 5 minutes. Sprinkle with parsley and serve.
Ingredients
1/4 cup olive oil
2 medium onion, chopped, about 2 cups
3 cloves garlic, thinly sliced
2 cups Arborio rice
1 cup white wine
7 ounces Spanish chorizo, thinly sliced
4 cups chicken broth
2 bay leaves
1/2 teaspoon fine salt
1/4 teaspoon black pepper
2 tablespoons chopped parsley
(I'm also going to add tomatoes and maybe spinach to this.)
Directions
Cook onions and garlic in olive oil in a 12-inch skillet over medium heat, stirring, until softened, about 8 minutes. Add rice and cook, stirring, 1 minute to coat grains. Add wine and boil, stirring, until most of wine is absorbed, about 1 minute. Stir in chorizo, chicken broth, bay leaves, salt, and pepper and bring to a boil. Boil mixture over medium-high heat, uncovered, 5 minutes. Cover skillet tightly, turn heat to low, and cook until rice has absorbed the liquid and is al dente, about 15 minutes. Remove skillet from heat and let stand covered 5 minutes. Sprinkle with parsley and serve.