Fresh Vegetable Risotto

Name: Fresh Vegetable Risotto
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 serving(s)
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)

Submitted by BeccaB3c

"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."

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photo by MrsRodgers6912

Ready In:: 50mins
Ingredients:: 13
Serves:: 4

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)

directions

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.

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Reviews

Really enjoyed this recipe. Made as written using chicken broth. For the green veg I used broccoli. Will definitely make again.

Nancy R.
I made this with 3 cups of mixed veggies (seasonal) and it worked out a treat. I love that this recipes allows you to tweak it seasonally without changing any of the creaminess it has. Thanks for posting, my 4 children lived this! I forgot to mention I made this in my pressure cooker - dinner was on the table in under 15 minutes.

cookingpompom
One of my favorite things to make! I'm lactose intolerant, so I use lactose free cheese instead (I get this cheese called veggie shreds from HEB, made from soy and just use the whole bag!).

MrsRodgers6912
My SIL made this same risotto for a holiday dinner. It was very good--we kept going back for seconds, thirds, fourths...you get the idea! Hot, creamy, and full of veggies. It was delicious!

Halcyon Eve