Name: Vegetable Risotto
Prep time: 10 min
Cook time: 10 min
Yield: 6
Ingredients: 1 cup chopped onion -; 2 teaspoons minced garlic -; 1/3 cup butter, cubed -; 1-1/2 cups uncooked arborio rice -; 1 cup white wine -; 4 cups chicken broth or vegetable broth -; 3 cups fresh broccoli florets -; 2 cups chopped yellow summer squash -; 2 cups frozen peas, thawed -; 1 package (10 ounces) frozen cooked winter squash, thawed -; 1/2 teaspoon salt -; 1/8 teaspoon white pepper -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Vegetable Risotto

1. 1 cup chopped onion -

2. 2 teaspoons minced garlic -

3. 1/3 cup butter, cubed -

4. 1-1/2 cups uncooked arborio rice -

5. 1 cup white wine -

6. 4 cups chicken broth or vegetable broth -

7. 3 cups fresh broccoli florets -

8. 2 cups chopped yellow summer squash -

9. 2 cups frozen peas, thawed -

10. 1 package (10 ounces) frozen cooked winter squash, thawed -

11. 1/2 teaspoon salt -

12. 1/8 teaspoon white pepper -

How to cook deliciously - Vegetable Risotto

1. Stage

In a Dutch oven, saute onion and garlic in butter for 2-3 minutes or until tender. Add the rice; cook and stir for 1 minute or until rice is glossy and coated with butter. Stir in wine; cook for 2 minutes or until wine is absorbed.

2. Stage

Stir in the remaining ingredients and bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until rice is tender. Let stand, uncovered, for 10 minutes before serving.