Vegetable Risotto
TOTAL TIME: Prep: 10 min. Cook: 30 min. + standing
YIELD: 6 servings.
Short grain rice is preferred when making this classic Italian dish. Arborio rice is the most widely available short grain rice to use.
Ingredients
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1 cup chopped onion
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2 teaspoons minced garlic
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1/3 cup butter, cubed
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1-1/2 cups uncooked arborio rice
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1 cup white wine
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4 cups chicken broth or vegetable broth
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3 cups fresh broccoli florets
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2 cups chopped yellow summer squash
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2 cups frozen peas, thawed
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1 package (10 ounces) frozen cooked winter squash, thawed
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1/2 teaspoon salt
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1/8 teaspoon white pepper
Directions
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1.
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.
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2.
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.
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