Vegetable Risotto

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READY IN: 28mins
Recipe by School Chef

You can use any type of vegetables you like. But I use asparagus and wild mushrooms

Ingredients Nutrition


  1. Heat broth to boiling and set aside.
  2. Saute' Mushrooms and oinions in oil until tender.
  3. Add Rice and cook about 2 minutes until silghtly brown.
  4. Add 1 cup hot broth to rice mixture.
  5. Cook stirring constantly until broth is almost absorbed
  6. Add asparagus.
  7. Continue adding remaining broth until all absorbed and rice is tender.
  8. Remove from heat and stir in parmesean cheese.

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