risotto with vegetables
(1 rating)
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I had to try this because of seeing it made different ways by famous chefs. This one is delicious. You can cut the recipe in half to serve 4 which I do.
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(1 rating)
yield
8 serving(s)
prep time
30 Min
Ingredients For risotto with vegetables
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3 Tbspoil
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8 ozfrozen peas
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1zucchini pealed and sliced into 1 " pieces
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6 cchicken broth
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1oinion chopped
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1carrot, sliced
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1 1/2 cmedium grain white rice
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1 cparmesan cheese
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4 Tbspbutter
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1/2 coptional; 1/2 cup fresh dill
How To Make risotto with vegetables
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1Warm 1 tablespoon oil in skillet over medium heat. Add peas,zucchini,1/4 teaspoon salt and pepper cooking 3 minutes and stirring.Set aside.
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2In saucepan heat broth and 2 cups of water and simmer over low heat.Cover.
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3In skillet over medium heat, add 2 tablespoons of oil, onion and carrot.Cook 5 minutes till softened.Stirring.
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4Add rice and cook 2 minutes. Add 1 cup warm broth into rice and simmer until broth is almost absorbed,about 3 minutes.Stir constantly.
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5Add broth to rice 1 cup at a time;allowing each cup to be absorbed before adding the next and stirring.Takes about 20 minutes till only 1 1/2 cups of broth remain in rice.
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6Add vegetables and 1 cup of broth.Simmer 5 minutes and stir.Add cheese,peas,butter and 1/2 cup broth or water and simmer 3 minutes,until tender.Keep stirring.
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7Rosotto should be creamy. Stir in dill and add cheese on top.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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