Vegetable Risotto Recipe
Summary
Ingredients
| Nonfat chicken broth/Vegetable broth | 3 3⁄4 Cup (60 tbs) | |
| Chopped leeks | 1⁄3 Cup (5.33 tbs) | |
| Diced zucchini | 1 Cup (16 tbs) | |
| Diced carrot | 1⁄2 Cup (8 tbs) | |
| Asparagus tips | 1 Cup (16 tbs) (Steamed) | |
| Diced pepper | 1⁄2 Cup (8 tbs) (Yellow Or Red) | |
| Chopped canned tomatoes | 1 1⁄2 Cup (24 tbs) (Fresh Or Low Sodium) | |
| Chopped parsley | 2 Tablespoon | |
| Dried marjoram | 1⁄4 Teaspoon | |
| Arborio rice | 1 Cup (16 tbs) |
Directions
Simmer 3 1/2 cups of the broth in a small saucepan over low heat.
Keep warm.
Heat the remaining 1/4 cup broth in a large saucepan over medium heat.
Add leeks.
Cook and stir for 3 minutes over medium heat.
Add more liquid if necessary during this process.
Add zucchini, carrot, asparagus tips, and yellow pepper.
Cook over low heat for 5 minutes, stirring.
Stir in tomatoes, parsley, and marjoram.
Cook for 10 minutes, stirring several times.
Add rice and 1/2 cup of the warm broth.
Cook for 3 minutes or until liquid is nearly absorbed, stirring constantly.
Add remaining broth 1/2 cup at a time, stirring constantly for 3 minutes or until each portion of broth is absorbed before adding the next.
Serve immediately.
Keep warm.
Heat the remaining 1/4 cup broth in a large saucepan over medium heat.
Add leeks.
Cook and stir for 3 minutes over medium heat.
Add more liquid if necessary during this process.
Add zucchini, carrot, asparagus tips, and yellow pepper.
Cook over low heat for 5 minutes, stirring.
Stir in tomatoes, parsley, and marjoram.
Cook for 10 minutes, stirring several times.
Add rice and 1/2 cup of the warm broth.
Cook for 3 minutes or until liquid is nearly absorbed, stirring constantly.
Add remaining broth 1/2 cup at a time, stirring constantly for 3 minutes or until each portion of broth is absorbed before adding the next.
Serve immediately.
Chef
