Golden Tomato-Vegetable Risotto Recipe
My family which doesn't like Lasagna love this Golden Tomato-Vegetable Risotto dish. This Golden Tomato-Vegetable Risotto is something which makes them happy. Make your family happy today!
Ingredients
| Chicken broth | 3 1/2 Cup (16 tbs) | |
| Tomatoes | 3 Ounce, dried | |
| Olive oil | 2 Tablespoon | |
| Green bell peppers | 2 Cup (16 tbs), diced | |
| 1 clove Elephant Garlic, minced | ||
| Risotto | 6 Ounce | |
| Oregano | 1 Tablespoon, chopped | |
| Parmesan and romano cheese | 1/3 Cup (16 tbs), grated | |
Directions
In a medium saucepan, bring broth to a boil; add tomatoes.
Reduce heat and simmer 2 minutes.
Drain tomatoes out, reserving liquid in saucepan; keep broth warm.
Sliver tomatoes; set aside.
In a large saucepan or deep skillet, heat olive oil.
Saute vegetables and garlic for 3-5 minutes or until vegetables are tender.
Stir in risotto and tomatoes to coat well with olive oil.
Add 1 cup of the hot broth; cook over medium heat, stirring constantly, until broth is nearly absorbed.
Repeat adding broth and cooking liquid until rice is tender, and nearly all liquid has cooked away, about 18-25 minutes.
Remove from heat; stir in herbs, Parmesan cheese and season to taste with pepper.
Reduce heat and simmer 2 minutes.
Drain tomatoes out, reserving liquid in saucepan; keep broth warm.
Sliver tomatoes; set aside.
In a large saucepan or deep skillet, heat olive oil.
Saute vegetables and garlic for 3-5 minutes or until vegetables are tender.
Stir in risotto and tomatoes to coat well with olive oil.
Add 1 cup of the hot broth; cook over medium heat, stirring constantly, until broth is nearly absorbed.
Repeat adding broth and cooking liquid until rice is tender, and nearly all liquid has cooked away, about 18-25 minutes.
Remove from heat; stir in herbs, Parmesan cheese and season to taste with pepper.
Chef
