Total Time
Prep 10 mins
Cook 20 mins

This Peruvian dish blends the creamy texture of risotto with a traditional spanish flavor combination. From

Ingredients Nutrition


  1. Blend cilantro and 3 cups chicken broth.
  2. In a medium saucepan, place rice and then add cilantro and broth mixture. Cook, stirring, until rice is cooked “al dente”.
  3. In a large deep skillet, heat olive oil. Add garlic and onion and cook until golden.
  4. Add cooked rice to skillet and combine.
  5. Stir in cream, parmesan cheese and Pisco. Cook, while stirring, for 5 minutes.
  6. Add 1 cup chicken broth (or more, if necessary for a flowing consistency).
  7. Salt and pepper to taste. Serve sprinkled with chopped cilantro.


Most Helpful

I followed the recipe exactly and I liked that this recipe added the rice and chicken broth all at the same time therefore cutting down on the time to make. Served this with Recipe#193864. Perfect compliment. Made for ZWT4.

mary winecoff June 17, 2008

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