VEGETABLE RISOTTO RECIPE RECIPES

Name: Vegetable Risotto
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6 servings.
Ingredients: 1 cup chopped onion; 2 teaspoons minced garlic; 1/3 cup butter, cubed; 1-1/2 cups uncooked arborio rice; 1 cup white wine; 4 cups chicken broth or vegetable broth; 3 cups fresh broccoli florets; 2 cups chopped yellow summer squash; 2 cups frozen peas, thawed; 1 package (10 ounces) frozen cooked winter squash, thawed; 1/2 teaspoon salt; 1/8 teaspoon white pepper

VEGETABLE RISOTTO RECIPE: HOW TO MAKE IT - TASTE OF HOME

Vegetable Risotto Recipe: How to Make It - Taste of Home image

Short grain rice is preferred when making this classic Italian dish. Arborio rice is the most widely available short grain rice to use.

Provided by Taste of Home

Categories Side Dishes

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 6 servings.

Number Of Ingredients 12

Ingredients

1 cup chopped onion
2 teaspoons minced garlic
1/3 cup butter, cubed
1-1/2 cups uncooked arborio rice
1 cup white wine
4 cups chicken broth or vegetable broth
3 cups fresh broccoli florets
2 cups chopped yellow summer squash
2 cups frozen peas, thawed
1 package (10 ounces) frozen cooked winter squash, thawed
1/2 teaspoon salt
1/8 teaspoon white pepper

Steps:

In a Dutch oven, saute onion and garlic in butter for 2-3 minutes or until tender. Add the rice; cook and stir for 1 minute or until rice is glossy and coated with butter. Stir in wine; cook for 2 minutes or until wine is absorbed. , Stir in the remaining ingredients and bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until rice is tender. Let stand, uncovered, for 10 minutes before serving.

Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent

FRESH VEGETABLE RISOTTO RECIPE - FOOD.COM

Fresh Vegetable Risotto Recipe - Food.com image

Classic risotto is an Italian short grain rice simmered and constantly stirred so it slowly absorbs the cooking liquid, resulting in a creamy, delicious dish. This one is flavored with colorful vegetables and two cheeses.

Total Time 50 minutes

Prep Time 15 minutes

Cook Time 35 minutes

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

2 cups sliced fresh mushrooms
1 medium onion, chopped (1/2 cup)
2 garlic cloves, minced
2 tablespoons olive oil or 2 tablespoons cooking oil
1 cup arborio rice or 1 cup long grain rice
3 cups vegetable broth or 3 cups chicken broth
3/4 cup bite-size asparagus or 3/4 cup broccoli, pieces
1 medium tomatoes, seeded and diced (3/4 cup)
1/4 cup shredded carrot
1 cup shredded Fontina cheese (4 ounces) or 1 cup muenster cheese (4 ounces)
1/4 cup grated parmesan cheese
3 tablespoons snipped fresh basil or 3 tablespoons parsley
tomatoes, slices (optional)

Steps:

In a large saucepan cook the mushrooms, onion, and garlic in hot oil till onion is tender but not brown.
Stir in the rice- Cook and stir for 5 minutes.
Meanwhile, in another saucepan bring the vegetable or chicken broth to a boil; reduce heat and simmer.
Slowly add 1 cup of the broth to the rice mixture, stirring constantly.
Continue to cook and stir till liquid is absorbed.
Add 1/2 cup broth and the asparagus or broccoli to the rice mixture, stirring constantly.
Continue to cook and stir till liquid is absorbed.
Add 1 cup more broth, 1/2 cup at a time, stirring constantly till the broth has been absorbed.
This should take about 15 minutes.
Stir in tomato, carrot, and the remaining 1/2 cup broth.
Cook and stir till rice is slighly creamy and just tender.
Stir in fontina or Muenster cheese, Parmesan cheese, and basil or parsley.
If desired, garnish with some tomato slices- Serve immediately.

Nutrition Facts : Calories 408.3, FatContent 17.5, SaturatedFatContent 7.3, CholesterolContent 36.8, SodiumContent 327.2, CarbohydrateContent 47.9, FiberContent 3.5, SugarContent 4, ProteinContent 15.3

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