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    You are in: Home / Recipes / Fresh Vegetable Risotto Recipe
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    Fresh Vegetable Risotto

    Fresh Vegetable Risotto. Photo by MrsRodgers6912

    1/1 Photo of Fresh Vegetable Risotto

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    15 mins

    35 mins

    Bec's Note:

    Classic risotto is an Italian short grain rice simmered and constantly stirred so it slowly absorbs the cooking liquid, resulting in a creamy, delicious dish. This one is flavored with colorful vegetables and two cheeses.

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    Units: US | Metric


    1. 1
      In a large saucepan cook the mushrooms, onion, and garlic in hot oil till onion is tender but not brown.
    2. 2
      Stir in the rice- Cook and stir for 5 minutes.
    3. 3
      Meanwhile, in another saucepan bring the vegetable or chicken broth to a boil; reduce heat and simmer.
    4. 4
      Slowly add 1 cup of the broth to the rice mixture, stirring constantly.
    5. 5
      Continue to cook and stir till liquid is absorbed.
    6. 6
      Add 1/2 cup broth and the asparagus or broccoli to the rice mixture, stirring constantly.
    7. 7
      Continue to cook and stir till liquid is absorbed.
    8. 8
      Add 1 cup more broth, 1/2 cup at a time, stirring constantly till the broth has been absorbed.
    9. 9
      This should take about 15 minutes.
    10. 10
      Stir in tomato, carrot, and the remaining 1/2 cup broth.
    11. 11
      Cook and stir till rice is slighly creamy and just tender.
    12. 12
      Stir in fontina or Muenster cheese, Parmesan cheese, and basil or parsley.
    13. 13
      If desired, garnish with some tomato slices- Serve immediately.

    Ratings & Reviews:

    • on January 13, 2013


      I made this with 3 cups of mixed veggies (seasonal) and it worked out a treat. I love that this recipes allows you to tweak it seasonally without changing any of the creaminess it has. Thanks for posting, my 4 children lived this! I forgot to mention I made this in my pressure cooker - dinner was on the table in under 15 minutes.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 10, 2013


      One of my favorite things to make! I'm lactose intolerant, so I use lactose free cheese instead (I get this cheese called veggie shreds from HEB, made from soy and just use the whole bag!).

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 31, 2006


      My SIL made this same risotto for a holiday dinner. It was very good--we kept going back for seconds, thirds, get the idea! Hot, creamy, and full of veggies. It was delicious!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Fresh Vegetable Risotto

    Serving Size: 1 (228 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 408.2
    Calories from Fat 157
    Total Fat 17.5 g
    Saturated Fat 7.3 g
    Cholesterol 36.8 mg
    Sodium 327.1 mg
    Total Carbohydrate 47.8 g
    Dietary Fiber 3.5 g
    Sugars 3.9 g
    Protein 15.2 g

    The following items or measurements are not included:

    vegetable broth

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