Fresh Vegetable Risotto
Fresh Vegetable Risotto is an moderately easy dinner. Made with 2 c. sliced mushrooms, 1 medium onion, chopped (1/2 c.), 2 cloves garlic, minced, 2 tbsp. olive oil and 1 c. long grain rice, this recipe delivers authentic, satisfying flavors. Packed with nutrients and delicious flavors.
In a large saucepan, cook mushrooms, onion and garlic in hot oil until onion is tender, but not brown.
Stir in rice.
Cook and stir for 5 minutes.
In another saucepan, bring broth to a boil. Reduce heat and simmer.
Slowly add 1 cup of broth to rice mixture, stirring constantly.
Continue to cook and stir until liquid is absorbed.
Add 1 cup more broth, 1/2 cup at a time, stirring constantly until broth is absorbed.
It should take 15 minutes.
Stir in tomato, carrot and remaining half cup broth. Cook until rice is slightly creamy and just tender, stirring constantly.
Stir in cheeses and basil.
If desired, garnish with tomato slices.
Serve immediately.
Makes 4 servings.
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