Taste of Home
Summer Risotto
TOTAL TIME: Prep: 25 min. Cook: 30 min.
YIELD: 12 servings.
My mom always made this hearty dish to use up late summer garden vegetables. Often, I’ll add sauteed mushrooms and serve it as an entrée with crusty bread and a salad.—Shirley Hodge, Bangor, Pennsylvania
Ingredients
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5-1/2 to 6 cups reduced-sodium chicken broth
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1 small onion, finely chopped
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2 tablespoons olive oil
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1 tablespoon butter
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2 cups uncooked arborio rice
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3 large tomatoes, chopped
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2 cups fresh or frozen corn, thawed
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1/2 cup crumbled feta cheese
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2 tablespoons minced fresh thyme or 2 teaspoons dried thyme
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2 tablespoons minced fresh rosemary or 2 teaspoons dried rosemary, crushed
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2 tablespoons minced fresh basil or 2 teaspoons dried basil
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1/4 teaspoon salt
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1/4 teaspoon pepper
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Shredded Parmesan cheese
Directions
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1.
In a large saucepan, heat broth and keep warm. In a large skillet, saute onion in oil and butter until tender. Add rice; cook and stir for 2-3 minutes or until lightly browned. Stir in 1 cup warm broth. Cook and stir until all of the liquid is absorbed.
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2.
Add remaining broth, 1/2 cup at a time, stirring constantly. Allow the liquid to be absorbed between additions. Cook until risotto is creamy and rice is almost tender (total cooking time will be about 20 minutes).
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3.
Add the tomatoes, corn, feta cheese, herbs, salt and pepper; heat through. Sprinkle with Parmesan cheese. Serve immediately.
Nutrition Facts
2/3 cup: 202 calories, 4g fat (2g saturated fat), 5mg cholesterol, 366mg sodium, 35g carbohydrate (3g sugars, 2g fiber), 6g protein.
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