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Cheesy Vegetable Risotto Recipe

   
 

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     Cheesy Vegetable Risotto

Cheesy Vegetable Risotto

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   8

Ingredients
1 tablespoon butter or margarine
2 tablespoons olive or vegetable oil
1 large onion, chopped (1 cup)
1 clove garlic, finely chopped
1 cup uncooked Arborio rice
1 carton (32 oz) Progresso® reduced-sodium chicken broth (4 cups), warmed
1 bag (12 oz) Green Giant Valley Fresh Steamers frozen broccoli, carrots, cauliflower & cheese sauce
1/2 cup shredded Parmesan cheese
2 tablespoons chopped fresh parsley
 
1/4 teaspoon coarse ground pepper

Instructions
In 10-inch nonstick skillet, heat butter and oil over medium-high heat until butter is melted. Add onion and garlic; cook 3 to 4 minutes, stirring frequently, until onion is tender. Stir in rice. Cook, stirring occasionally, until edges of kernels are translucent. Stir in 1/2 cup of the broth. Cook 2 to 3 minutes, stirring constantly, until broth is absorbed.
Reduce heat to medium. Stir in 1 1/2 cups of the broth; cook uncovered about 5 minutes, stirring frequently, until broth is absorbed. Stir in another 1 cup of the broth; cook uncovered about 5 minutes longer, stirring frequently, until broth is absorbed.
Stir in remaining 1 cup broth. Cook about 8 minutes, stirring frequently, until rice is tender and mixture is creamy.
Meanwhile, cook frozen vegetables as directed on bag. Stir vegetables, Parmesan cheese, parsley and pepper into rice mixture.


Originally Submitted
9/5/2011





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