Roasted Vegetable Risotto Recipe

Roasted Vegetable Risotto Recipe
Roasted Vegetable Risotto Recipe photo by Taste of Home
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Roasted Vegetable Risotto Recipe

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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.—
MAKES:
5 servings
TOTAL TIME:
Prep: 10 min. Cook: 30 min.
MAKES:
5 servings
TOTAL TIME:
Prep: 10 min. Cook: 30 min.

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 Green Vegetable Medley
  • 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.
Originally published as Roasted Vegetable Risotto in Taste of Home Christmas Annual Annual 2012, p92

Nutritional Facts

3/4 cup: 237 calories, 8g fat (5g saturated fat), 20mg cholesterol, 386mg sodium, 33g carbohydrate (1g sugars, 0 fiber), 6g protein.

  • 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 Green Vegetable Medley
  • 2 tablespoons grated Parmesan cheese
  1. 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.
  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. Yield: 5 servings.
Originally published as Roasted Vegetable Risotto in Taste of Home Christmas Annual Annual 2012, p92

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