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

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    20 mins

    40 mins

    KLHquilts's Note:

    I blush to admit it, but I pulled this off of the box of Riso Baricella arborio rice ... but, hey! It's from Italy! :-) More importantly, it's good ...

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Bring broth to a simmer in a saucepan.
    2. 2
      In separate heavy saucepan, melt two tablespoons of butter with olive oil over medium heat.
    3. 3
      Add the onions, carrots, and mushrooms, and saute for five minutes.
    4. 4
      Add rice and cook, stirring constantly, for two minutes.
    5. 5
      Add one cup of the broth and cook, stirring constantly, until liquid is absorbed.
    6. 6
      Add the peas and another cup of warm broth and cook, stirring constantly, until liquid is absorbed.
    7. 7
      Add another cup of broth and continue to cook, stirring constantly, until absorbed; continue this process until all the broth is used. (They say it takes about 15 minutes, but it'll be creamier if you stretch it out to 20-25 minutes.).
    8. 8
      Add salt, basil, Parmesan, and remaining tablespoon of butter. Stir for two minutes to make sure cheese is fully incorporated and melted.
    9. 9
      Note: I use such a heaping amount of Parmesan that it's probably closer to a half-cup -- and it's all the better for it!

    Browse Our Top Short-Grain Rice Recipes

    Ratings & Reviews:

    • on August 16, 2009

      45

      Very good and very pretty. I especially liked the fresh basil flavor. I took your advice and used a heaping amount of Parmesan cheese. Thanks for posting.

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

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    Nutritional Facts for Vegetable Risotto

    Serving Size: 1 (323 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 349.0
     
    Calories from Fat 117
    33%
    Total Fat 13.0 g
    20%
    Saturated Fat 5.4 g
    27%
    Cholesterol 18.9 mg
    6%
    Sodium 1034.4 mg
    43%
    Total Carbohydrate 46.1 g
    15%
    Dietary Fiber 3.1 g
    12%
    Sugars 2.8 g
    11%
    Protein 10.7 g
    21%

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