Taste of Home
Roasted Vegetable Risotto
TOTAL TIME: Prep: 10 min. Cook: 30 min.
YIELD: 5 servings.
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.—
Ingredients
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3 cups chicken stock
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3 garlic cloves, minced
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3 tablespoons butter
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1 cup uncooked arborio rice
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1/4 teaspoon pepper
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1/4 cup white wine
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2 cups Roasted Green Vegetable Medley
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2 tablespoons grated Parmesan cheese
Directions
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1.
In a large saucepan, heat stock and keep warm. In a large nonstick skillet, 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.
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2.
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.
Nutrition Facts
3/4 cup: 237 calories, 8g fat (5g saturated fat), 20mg cholesterol, 386mg sodium, 33g carbohydrate (1g sugars, 0 fiber), 6g protein.
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