Risotto Primavera

"From Herb-Ox"
 
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photo by Bayhill photo by Bayhill
photo by Bayhill
photo by Sharon123 photo by Sharon123
photo by Sharon123 photo by Sharon123
Ready In:
50mins
Ingredients:
13
Serves:
6
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ingredients

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directions

  • In large saucepan, saute mushrooms, carrots, onion and garlic in hot oil until onion is tender.
  • Add uncooked rice.
  • Cook and stir over medium heat 3-5 minutes or until rice is golden brown.
  • Meanwhile, in another saucepan, heat water, bouillon and cooking wine to a boil.
  • Slowly add one cup of the broth to the rice mixture, stirring constantly.
  • Cook and stir over medium heat until liquid is absorbed.
  • Continue to add 1/2 cup of broth at a time to rice mixture, stirring constantly, until all broth has been added and the rice mixture is creamy.
  • Add cheeses and stir until well blended.
  • Garnish, if desired, with fresh parsley and diced tomato.

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Reviews

  1. cricketbird
    I went to dinner with my husband, and ordered Risotto. It was so good, I wanted to learn how to make it myself. I picked this recipe, and this was far better than the risotto I had ordered. This was excellent Kim, and will be made many, many times in the future. Absolutely a keeper!!!!!!!!!!!!!
     
  2. Bayhill
    Delicious! We really loved this flavorful risotto. I used a smoked fontina cheese which added a wonderful smokey flavor. I ended up adding quite a bit more liquid than called for in the recipe to get the rice done, but the end result was worth it. Thank you for sharing this wonderul recie Kim. *Made for ZWT4*
     
  3. Sharon123
    Yum! I halved the recipe and used a little more veggies. I used shredded Swiss cheese. Loved it! Thank you Kim! Made for Beverage tag.
     
  4. Annacia
    Very, very good. I made this as a side dish but with chicken it would be a great full meal. The cheese really made this superior. Easy to make and wonderful to eat.
     
  5. Calee
    I selected this recipe for my daughter she love risotto. Im so glad we did oustanding recipe. I used chicken stock instead of the water and granules. I used white wine and rissotto rice I also added a handful of brocolli. First time using fontina cheese, very impressed by the creamy texture of it. When it came time to put the cheese in I also added some chopped up cooked prawns that we had leftover which made it a one dish meal. Served with bread and oven roasted aspargus. If you love risotto this one is a MUST TRY! Thanks Kim for a recipe that will be made and enjoyed many times.
     
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Tweaks

  1. Calee
    I selected this recipe for my daughter she love risotto. Im so glad we did oustanding recipe. I used chicken stock instead of the water and granules. I used white wine and rissotto rice I also added a handful of brocolli. First time using fontina cheese, very impressed by the creamy texture of it. When it came time to put the cheese in I also added some chopped up cooked prawns that we had leftover which made it a one dish meal. Served with bread and oven roasted aspargus. If you love risotto this one is a MUST TRY! Thanks Kim for a recipe that will be made and enjoyed many times.
     

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