Roasted Vegetable Risotto |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 5 |
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Risotto seems like an indulgence, but this one is easy to make and the taste is like something created by a professional chef! The roasted vegetables add wonderful flavor to the creamy, rich rice dish. Ingredients:
3 cups chicken stock |
3 garlic cloves, minced |
3 tablespoons butter |
1 cup uncooked arborio rice |
1/4 teaspoon pepper |
1/4 cup white wine |
2 cups roasted green vegetable medley |
2 tablespoons grated parmesan cheese |
Directions:
1. In a large saucepan, heat stock and keep warm. In a large nonstick skillet coated with cooking spray, saute garlic in butter for 2-3 minutes or until tender. Add rice and pepper; cook and stir for 2-3 minutes. Reduce heat; stir in wine. Cook and stir until all of the liquid is absorbed.
2. Add heated broth, 1/2 cup at a time, stirring constantly. Allow the liquid to absorb between additions. Cook just until risotto is creamy and rice is almost tender. (Cooking time is about 20 minutes.) Add vegetables; cook and stir until heated through. Sprinkle with cheese. Serve immediately. Yield: 5 servings.
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