Risotto With Vegetables Recipe
Ingredients
2 tablespoons butter or margarine
2 tablespoons vegetable oil
1 medium onion, chopped
1 clove garlic, minced
1 cup sliced mushrooms
1 cup uncooked Arborio or long grain rice
Pinch saffron (optional)
2 cups hot chicken broth, divided
1/4 teaspoon TABASCO pepper sauce
1 to 1 1/2 cups hot water, divided
1 package (9 ounces) frozen artichoke hearts, cooked and drained
1/2 cup fresh or canned roasted red peppers, coarsely chopped
Directions
In medium skillet heat butter and oil; cook onion, garlic and mushrooms 5 minutes or until onions are translucent.
Add rice; cook 1 to 2 minutes or until partly translucent.
Stir in saffron, if desired.
Add 1/2 cup hot broth and Tabasco® sauce; stir constantly until rice absorbs broth.
Add remaining broth and hot water, 1/2 cup at a time; stir constantly from bottom and sides of pan and wait until rice just begins to dry out before adding more liquid.
Cook and stir until rice is tender but firm to the bite, and is the consistency of creamy rice pudding.
Total cooking time is about 30 minutes.
Stir in artichokes and roasted peppers.
Add rice; cook 1 to 2 minutes or until partly translucent.
Stir in saffron, if desired.
Add 1/2 cup hot broth and Tabasco® sauce; stir constantly until rice absorbs broth.
Add remaining broth and hot water, 1/2 cup at a time; stir constantly from bottom and sides of pan and wait until rice just begins to dry out before adding more liquid.
Cook and stir until rice is tender but firm to the bite, and is the consistency of creamy rice pudding.
Total cooking time is about 30 minutes.
Stir in artichokes and roasted peppers.
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