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
3 1/2 cups (840 ml) chicken broth, low sodium
3-oz pkg (90 g) Dried Yellow Tomatoes
2 tbs (30 ml) olive oil
2 cups (480 ml) diced vegetables, such as zucchini, carrots, red or green bell peppers, asparagus or mushrooms
1 clove Elephant Garlic, minced
6-oz pkg (180 g) Risotto
1 tbs (15 ml) Fresh Herbs, such as Basil, Chervil, Chives,Sage, Marjoram or Oregano, chopped
1/3 cup (80 ml) grated Parmesan or Romano cheese pepper, to taste
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.
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