Vegetable Risotto
- Ready In:
- 1hr
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 5 cups chicken broth
- 3 tablespoons butter
- 2 tablespoons olive oil
- 1⁄2 cup onion, finely chopped
- 1 cup portabella mushroom, finely chopped
- 1 cup baby green pea, frozen and thawed
- 1⁄4 cup fresh basil, finely chopped
- 1 1⁄2 cups arborio rice
- 3⁄4 teaspoon salt
- 1⁄4 cup parmesan cheese, top quality and freshly grated
directions
- Bring broth to a simmer in a saucepan.
- In separate heavy saucepan, melt two tablespoons of butter with olive oil over medium heat.
- Add the onions, carrots, and mushrooms, and saute for five minutes.
- Add rice and cook, stirring constantly, for two minutes.
- Add one cup of the broth and cook, stirring constantly, until liquid is absorbed.
- Add the peas and another cup of warm broth and cook, stirring constantly, until liquid is absorbed.
- Add another cup of broth and continue to cook, stirring constantly, until absorbed; continue this process until all the broth is used. (They say it takes about 15 minutes, but it'll be creamier if you stretch it out to 20-25 minutes.).
- Add salt, basil, Parmesan, and remaining tablespoon of butter. Stir for two minutes to make sure cheese is fully incorporated and melted.
- Note: I use such a heaping amount of Parmesan that it's probably closer to a half-cup -- and it's all the better for it!
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RECIPE SUBMITTED BY
<p>My husband and I live in Cambridge MA with our dog Archie. <br /> <br />I used to be a mediocre cook, with little interest in cooking ... then I joined Weight Watchers in Oct. 2006. I finally realized that to maintain my weight, I needed to find lots of extremely yummy, healthy foods that I enjoyed eating -- and the best way to do that is to learn to cook, and to learn to enjoy cooking. This web site has been 95% responsible for getting me there! <br /> <br />As of Oct. 2007, I am a lifetime member of Weight Watchers, having lost 70 pounds and weighing less than I've ever weighed as an adult. I owe a lot of it to the recipes I've found here! <br /> <br />Re: rating recipes -- I only give out five and four stars, and very occasionally three stars. I don't see any point in giving lower scores; I can't be sure a recipe has turned out badly because of something I've done. Besides, even if I don't like it, the next person might -- and if they see a one-star review, they'll never bother to try it. So I review the ones I've loved, and don't say anything about the ones that didn't work for me. <br /> <br />Hooray for vegetables! <br /> <br />. <br /> <br /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/projects/200_PACpic.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /> <br /> <br /><img src=http://i42.photobucket.com/albums/e347/Saturn6666/KiwiDutch/3chefstag1.jpg alt= /> <br /> <br /><img src=http://i3.photobucket.com/albums/y53/DUCHESS13/Zaar%20World%20Tour%203/ZWT3-Participation.gif alt= /> <br /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/smPACp.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/PAC08Main.jpg border=0 alt=Photobucket /></p>