Risotto with Vegetables
Cheryl Wales
Classic Italian Rice
ingredients
- 2 cups sliced mushrooms
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 Tablespoons olive oil
- 1 cup Arborio rice
- 1 cups chicken stock
- 3/4 cup asparagus or broccoli pieces
- 3/4 cup chopped tomato
- 1/4 cup julienne carrot
- 1 cup shredded fontina cheese
- 1/4 cup Parmesan cheese
- 2 Tablespoons snipped fresh basil or parsley
directions
- 1
In large saucepan sauté mushrooms, onion, and garlic until onion is tender. Add uncooked rice. Cook and stir over medium heat, about 5 minutes more, until rice begins to brown.
- 2
In another saucepan bring broth to boil, then reduce heat and simmer. Slowly add 1 cup of the broth to the rice mixture, stirring constantly. Continue to cook and stir over medium heat until liquid is absorbed. Add another 1/2 cup broth and the asparagus or broccoli and continue stirring until liquid is absorbed. Add rest of the broth, in batches, until all of it is absorbed. When adding the last 1/2 cup of broth add the carrot. When rice is creamy and just tender stir in cheese, tomato and herb. Serve immediately.
Source: Cheryl
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