Fresh Vegetable Risotto
photo by MrsRodgers6912
- Ready In:
- 50mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 473.18 ml sliced fresh mushrooms
- 1 medium onion, chopped (1/2 cup)
- 2 garlic cloves, minced
- 29.58 ml olive oil or 29.58 ml cooking oil
- 236.59 ml arborio rice or 236.59 ml long grain rice
- 709.77 ml vegetable broth or 709.77 ml chicken broth
- 177.44 ml bite-size asparagus or 177.44 ml broccoli, pieces
- 1 medium tomatoes, seeded and diced (3/4 cup)
- 59.14 ml shredded carrot
- 236.59 ml shredded Fontina cheese (4 ounces) or 236.59 ml muenster cheese (4 ounces)
- 59.14 ml grated parmesan cheese
- 44.37 ml snipped fresh basil or 44.37 ml parsley
- tomatoes, slices (optional)
directions
- In a large saucepan cook the mushrooms, onion, and garlic in hot oil till onion is tender but not brown.
- Stir in the rice- Cook and stir for 5 minutes.
- Meanwhile, in another saucepan bring the vegetable or chicken broth to a boil; reduce heat and simmer.
- Slowly add 1 cup of the broth to the rice mixture, stirring constantly.
- Continue to cook and stir till liquid is absorbed.
- Add 1/2 cup broth and the asparagus or broccoli to the rice mixture, stirring constantly.
- Continue to cook and stir till liquid is absorbed.
- Add 1 cup more broth, 1/2 cup at a time, stirring constantly till the broth has been absorbed.
- This should take about 15 minutes.
- Stir in tomato, carrot, and the remaining 1/2 cup broth.
- Cook and stir till rice is slighly creamy and just tender.
- Stir in fontina or Muenster cheese, Parmesan cheese, and basil or parsley.
- If desired, garnish with some tomato slices- Serve immediately.
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Reviews
-
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.
RECIPE SUBMITTED BY
BeccaB3c
United States