Risotto Primavera

Submitted by Kim127

"From Herb-Ox"

 

• Ready In: 50mins
• Ingredients: 13
• Serves: 6

ingredients

• 1 1⁄2 cups sliced fresh mushrooms
• 1⁄2 cup diced carrot
• 1⁄2 cup chopped onion
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 cup arborio rice or 1 cup risotto rice
• 3 cups water
• 1 tablespoon herb-ox chicken bouillon granule
• 1⁄2 cup cooking sherry or 1/2 cup white wine
• 1 cup shredded Fontina cheese
• 1⁄4 cup grated parmesan cheese
• chopped fresh parsley, for garnish
• diced fresh tomato, for garnish

directions

1. In large saucepan, saute mushrooms, carrots, onion and garlic in hot oil until onion is tender.
2. Add uncooked rice.
3. Cook and stir over medium heat 3-5 minutes or until rice is golden brown.
4. Meanwhile, in another saucepan, heat water, bouillon and cooking wine to a boil.
5. Slowly add one cup of the broth to the rice mixture, stirring constantly.
6. Cook and stir over medium heat until liquid is absorbed.
7. 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.
8. Add cheeses and stir until well blended.
9. Garnish, if desired, with fresh parsley and diced tomato.

Reviews

[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!!!!!!!!!!!!!

 

[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*

 

[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.

 

[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.

 

[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.