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1
For Easy-to-Chew and Soft Diets:
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2
Place the rice in a blender and blend for about 20 seconds or until the grains are coarsely cracked (about the size of bulgur wheat).
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3
Set aside.
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4
Place the margarine or butter in a 2 1/2-quart pot and melt over medium heat.
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5
Add the onion, cover, and cook for about 2 minutes or until the onion has softened.
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6
Add the garlic and cook for an additional 15 seconds.
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7
Add the reserved rice, broth, milk, and sage to the pot, and bring to a boil over medium heat.
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8
Reduce the heat to low, cover, and simmer for 20 to 25 minutes, or until the rice is soft and the mixture is thick.
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9
Stir the Parmesan cheese and parsley into the risotto.
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10
Add more milk if the mixture seems too dry (it should be moist and creamy), and serve hot.
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11
For Smooth/Pureed Diets:
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12
In Step 1, process the uncooked rice in a blender for about 45 seconds, or until it has the texture of grits or coarse cornmeal.
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13
Then cook as directed above, adding more liquid as needed.
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14
If a perfectly smooth texture is required, transfer the cooked risotto to a food processor and process until the mixture is smooth, adding milk as needed.
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15
For a Change:
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16
About 5 minutes before the risotto is done, stir in 1 cup of finely chopped fresh spinach.
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17
Cook and stir until the spinach is wilted.
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18
When the risotto is completely cooked, stir in 1 cup of finely chopped soft-cooked leftover vegetables, such as cauliflower or broccoli.
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19
When the risotto is completely cooked, stir in 3/4 cup chopped or ground tender roast chicken.
