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Risotto With Vegetables Recipe
|Sliced mushrooms||2 Cup (32 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs) (1 Medium)|
|Garlic||2 Clove (10 gm), minced|
|Olive oil/Cooking oil||2 Tablespoon|
|Arborio rice||1 Cup (16 tbs), uncooked|
|Vegetable broth/Chicken broth||3 Cup (48 tbs)|
|Asparagus/Broccoli||3⁄4 Cup (12 tbs), cut into bite-size pieces|
|Seeded chopped tomato||3⁄4 Cup (12 tbs)|
|Shredded carrot||1⁄4 Cup (4 tbs) (1 Small)|
|Shredded cheese||1 Cup (16 tbs) (Fontina Or Muenster)|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
|Snipped parsley/Parsley||3 Tablespoon|
Calories 416 Calories from Fat 166
% Daily Value*
Total Fat 19 g29.1%
Saturated Fat 7.8 g39.1%
Trans Fat 0 g
Cholesterol 34.3 mg
Sodium 965.4 mg40.2%
Total Carbohydrates 45 g15%
Dietary Fiber 3.1 g12.3%
Sugars 6 g
Protein 17 g33.3%
Vitamin A 63.4% Vitamin C 39.1%
Calcium 47% Iron 10.2%
*Based on a 2000 Calorie diet
Add uncooked rice.
Cook and stir over medium heat about 5 minutes or until rice is golden brown.
Meanwhile, in a medium saucepan bring broth to boiling; 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 of the broth and the asparagus or broccoli to rice mixture, stirring constantly.
Continue to cook and stir until liquid is absorbed.
Add another 1 cup broth, 1/2 cup at a time, stirring constantly until broth is absorbed. (This should take about 15 minutes total.)
Stir in the remaining 1/2 cup broth, the chopped tomato, and carrot.
Cook and stir until rice is slightly creamy and just tender.
Stir in fontina or Muenster cheese, Parmesan cheese, and basil or parsley.
If desired, garnish with tomato slices.