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Vegetable Risotto

  • 6servings
  • 150calories

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Source: recipes.howstuffworks.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B9, B12, C, P
MineralsFluorine, Chromium, Silicon, Calcium, Sulfur, Chlorine, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 cups broccoli florets

  2. 1 cup finely chopped zucchini

  3. 1 cup finely chopped yellow squash

  4. 1 cup finely chopped red bell pepper

  5. 1/2 cups chicken broth

  6. 1 tablespoon extra virgin olive oil

  7. 2 tablespoons finely chopped onion

  8. 1/2 cup Arborio or other short-grain rice

  9. 1/4 cup dry white wine or water

  10. 1/3 cup freshly grated Parmesan cheese

Instructions Jump to Ingredients ↑

  1. Steam broccoli, zucchini, yellow squash and bell pepper 3 minutes or just until crisp-tender. Rinse with cold water; drain and set aside.

  2. Bring broth to a simmer in small saucepan; keep hot on low heat. Heat oil in heavy large saucepan over medium-high heat until hot. Add onion; reduce heat to medium. Cook and stir about 5 minutes or until onion is translucent. Add rice, stirring to coat with oil. Add wine; cook and stir until almost dry. Add 1/2 cup hot broth; cook and stir until broth is absorbed. Continue adding broth, 1/2 cup at a time, allowing broth to absorb before each addition and stirring frequently. (Total cooking time for broth absorption is about 20 minutes .)

  3. Remove from heat; stir in cheese. Add steamed vegetables; mix well. Serve immediately.

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