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Fresh Vegetable Risotto

  • 50minutes
  • 408calories

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Source: www.food.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, B12, C, E, P
MineralsCopper, Fluorine, Chromium, Silicon, Calcium, Potassium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 cups sliced fresh mushrooms

  2. 1 medium onion , chopped (1/2 cup)

  3. 2 garlic cloves , minced

  4. 2 tablespoons olive oil or 2 tablespoons cooking oil

  5. 1 cup arborio rice or 1 cup long grain rice

  6. 3 cups vegetable broth or 3 cups chicken broth

  7. 3/4 cup bite-size asparagus or 3/4 cup broccoli , pieces

  8. 1 medium tomato , seeded and diced (3/4 cup)

  9. 1/4 cup shredded carrot

  10. 1 cup shredded Fontina cheese (4 ounces) or 1 cup muenster cheese (4 ounces)

  11. 1/4 cup grated parmesan cheese

  12. 3 tablespoons snipped fresh basil or 3 tablespoons parsley

  13. tomato , slices

Instructions Jump to Ingredients ↑

  1. In a large saucepan cook the mushrooms, onion, and garlic in hot oil till onion is tender but not brown.

  2. Stir in the rice- Cook and stir for 5 minutes.

  3. Meanwhile, in another saucepan bring the vegetable or chicken broth to a boil; reduce heat and simmer.

  4. Slowly add 1 cup of the broth to the rice mixture, stirring constantly.

  5. Continue to cook and stir till liquid is absorbed.

  6. Add 1/2 cup broth and the asparagus or broccoli to the rice mixture, stirring constantly.

  7. Continue to cook and stir till liquid is absorbed.

  8. Add 1 cup more broth, 1/2 cup at a time, stirring constantly till the broth has been absorbed.

  9. This should take about 15 minutes.

  10. Stir in tomato, carrot, and the remaining 1/2 cup broth.

  11. Cook and stir till rice is slighly creamy and just tender.

  12. Stir in fontina or Muenster cheese, Parmesan cheese, and basil or parsley.

  13. If desired, garnish with some tomato slices- Serve immediately.

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