Dinner

Vegetable Risotto is for Dinner.

Vegetable Risotto takes 20 minutes to prepare.

Vegetable Risotto takes 30 minutes to cook.

Vegetable Risotto makes 4 servings.

The ingredients for Vegetable Risotto are:

2 cups sliced fresh mushrooms
1/2 cup chopped onion
2 cloves garlic, minced
2 tablespoons olive oil (cooking oil may be used)
1 cup rice
3 cups chicken broth
3/4 cup bite size asparagus (broccoli pieces can be used in place of this)
3/4 cup seeded diced tomato
1/4 cup shredded carrot
1 cup muenster cheese
1/4 cup grated parmesan cheese
3 tbsp fresh basil

Here is how you make Vegetable Risotto:

In a large saucepan cook mushrooms, onion, and garlic in hot oil till onion is tender. Add uncooked rice. Cook and stir over medium heat about 5 minutes more or till rice is golden.Meanwhile, in another saucepan bring broth to boiling; reduce heat and simmer. slowly add 1 cup of the broth to to t he rice mixture, stirring constantly. Continue to cook and stir over medium heat till liquid is absorbed. Add another 2/2 cup of the broth and the asparagus or broccoli to the rice mixture, stirring constantly. Continue to cook and stir till liquid is absorbed. Add another 1 cup broth, 1/2 cup at a time, stirring constantly till the broth has been absorbed. (about 25 minutes)Stir in the remaining 1/2 cup broth, the tomato, and carrot. Cook and stir till rice is slightly creamy and just tender. Stir in fontana or Muenster cheese, parmesan cheese, and basil. If desired garnish with tomato slices.Serving Size: 4 main course or 8 side dishesNumber of Servings: 4Recipe submitted by SparkPeople user NASIS1.

The nutritional information for Vegetable Risotto is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 294.3

• Total Fat: 18.0 g
• Cholesterol: 35.9 mg
• Sodium: 1,025.7 mg
• Total Carbs: 21.5 g
• Dietary Fiber: 2.0 g
• Protein: 13.5 g