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Vegetable Risotto

Vegetable Risotto
Short grain rice is preferred when making this classic Italian dish. Arborio rice is the most widely available short grain rice to use.
6 ServingsPrep: 10 min. Cook: 30 min. + standing

Ingredients

  • 1 cup chopped onion
  • 2 teaspoons minced garlic
  • 1/3 cup butter, cubed
  • 1-1/2 cups uncooked arborio rice
  • 1 cup white wine
  • 4 cups chicken broth or vegetable broth
  • 3 cups fresh broccoli florets
  • 2 cups chopped yellow summer squash
  • 2 cups frozen peas, thawed
  • 1 package (10 ounces) frozen cooked winter squash, thawed
  • 1/2 teaspoon salt
  • 1/8 teaspoon white pepper

Directions

  • In a Dutch oven, saute onion and garlic in butter for 2-3 minutes or
  • until tender. Add the rice; cook and stir for 1 minute or until rice
  • is glossy and coated with butter. Stir in wine; cook for 2 minutes
  • or until wine is absorbed.
  • Stir in the remaining ingredients and bring to a boil. Reduce heat;
  • cover and simmer for 20-25 minutes or until rice is tender. Let
  • stand, uncovered, for 10 minutes before serving. Yield: 6 servings.
Nutrition Facts: 1-3/4 cups equals 390 calories,
© Taste of Home 2013

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Vegetable Risotto (continued)

Nutrition Facts: 11 g fat (6 g saturated fat), 27 mg cholesterol, 988 mg sodium, 58 g carbohydrate, 7 g fiber, 10 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
© Taste of Home 2013