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Roasted Vegetable Risotto

Name: Roasted Vegetable Risotto
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 5 servings.
Cuisine: Europe, Italian
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

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Test Kitchen Approved

Total Time

Prep: 10 min. Cook: 30 min.

Makes

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.—

Roasted Vegetable Risotto Recipe photo by Taste of Home

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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.

Nutrition Facts

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

Roasted Vegetable Risotto

Ingredients

Directions

Nutrition Facts

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