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    You are in: Home / Recipes / Risotto With Autumn Vegetables Recipe
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    Risotto With Autumn Vegetables

    Risotto With Autumn Vegetables. Photo by Sharon123

    1/1 Photo of Risotto With Autumn Vegetables

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    15 mins

    40 mins

    JackieOhNo!'s Note:

    From "Italian Masterpiece", Good Food Magazine, September 1986.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Heat 2 T. butter and the oil in large saucepan over low heat. When butter foams, stir inleek and cook, stirring occasionally, until leek is tender and wilted, about 10 minutes.
    2. 2
      Meanwhile, pour broth into small saucepan. Heat until hot and keep hot over very low heat.
    3. 3
      Add rice to leek, increase heat to medium, and cook, stirring constantly, until edges of grains are transparent, about 5 minutes.
    4. 4
      Pour enough broth into rice to cover by 1/4 inch. Adjusting heat to maintain a lively simmer (not steady boil), simmer, stirring constantly, until liquid is absorbed and you can see bottom of pan as you stir, about 5 minutes.
    5. 5
      Add more broth to cover rice by 1/4 inch and continue to simmer, stirring constantly, until liquid is absorbed. Repeat adding broth and simmering until rice is tender, but still slightly firm at the center; it should take about 20 minutes from time first liquid is added. Season to taste with salt and pepper halfway through cooking and stir in carrot, turnip and celery.
    6. 6
      Stir enough broth into risotto to make it creamy. Remove from heat and stir in remaining butter, the cheese, tomatoes, and garlic. Taste and adjust seasonings. Serve hot.

    Ratings & Reviews:

    • on November 12, 2008

      55

      I went out and bought a turnip just to make this! I halved the recipe, cut up all the veggies and realized I was out of arborio rice! So I used regular white rice and cooked it a little longer. I used homemade vegetable broth and fresh tomatoes from the garden. Toward the end, I couldn't resist using about 1/4 cup wine and at the very end, put a few tbls. of cream in to make it creamy. I loved it! Thanks for a great recipe, using wonderful fall veggies!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 31, 2008

      55

      Yes!! With all our favorite ingredients I was expecting a great tasting Risotto - and it was! Other then not having a turnip on hand I made as directed with wonderful results. Definitely in my family favorites cookbook to be made again - and again. Thank you Jackie.

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

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    Nutritional Facts for Risotto With Autumn Vegetables

    Serving Size: 1 (437 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 611.5
     
    Calories from Fat 198
    32%
    Total Fat 22.0 g
    33%
    Saturated Fat 9.8 g
    49%
    Cholesterol 36.0 mg
    12%
    Sodium 888.8 mg
    37%
    Total Carbohydrate 86.4 g
    28%
    Dietary Fiber 4.0 g
    16%
    Sugars 3.1 g
    12%
    Protein 14.6 g
    29%

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