Roasted Vegetable Risotto Recipe

Roasted Vegetable Risotto Recipe photo by Taste of Home

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Risotto seems like an indulgence, but this one is easy to make and the taste is like something created by a professional chef! The roasted vegetables add wonderful flavor to the creamy, rich rice dish.—

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Roasted Vegetable Risotto Recipe

Prep: 10 min. Cook: 30 min.

Yield: 5 Servings

10 30 40

Ingredients

3 cups chicken stock
3 garlic cloves, minced
3 tablespoons butter
1 cup uncooked arborio rice
1/4 teaspoon pepper
1/4 cup white wine
2 cups Roasted Fresh Vegetables
2 tablespoons grated Parmesan cheese

Directions

In a large saucepan, heat stock and keep warm. In a large nonstick skillet coated with cooking spray, saute garlic in butter for 2-3 minutes or until tender. Add rice and pepper; cook and stir for 2-3 minutes. Reduce heat; stir in wine. Cook and stir until all of the liquid is absorbed.
Add heated broth, 1/2 cup at a time, stirring constantly. Allow the liquid to absorb between additions. Cook just until risotto is creamy and rice is almost tender. (Cooking time is about 20 minutes.) Add vegetables; cook and stir until heated through. Sprinkle with cheese. Serve immediately. Yield: 5 servings.

Nutritional Facts 3/4 cup equals 237 calories, 8 g fat (5 g saturated fat), 20 mg cholesterol, 386 mg sodium, 33 g carbohydrate, trace fiber, 6 g protein.

Originally published as Roasted Vegetable Risotto in Taste of Home Christmas Annual Annual 2012, p92