Fresh Vegetable Risotto

Recipe by Bec6206
READY IN: 50mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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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