Veggie Risotto Recipe

Veggie Risotto Recipe photo by Taste of Home

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Short grain rice is preferred when making this classic Italian dish. Arborio rice is the most widely available short grain rice to use.—Taste of Home Test Kitchen

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Veggie Risotto Recipe

Prep: 10 min. Cook: 30 min.

Yield: 10 Servings

10 30 40

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
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: 10 servings.

Originally published as Vegetable Risotto in 1-2-3 Meal Planner , p166