Fresh Vegetable Risotto

Fresh Vegetable Risotto

sobota, 1 lutego 2014

Fresh Vegetable Risotto

Time: 50 mins

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 tomato, 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
• tomato, slices (optional)

Directions

• 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.