Risotto With Vegetables Recipe

No Photo

Have you made this?

 Share your own photo!

Risotto with Vegetables

Rhonda Wheeler

By
@homeskillet

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.


Featured Pinch Tips Video

Serves:

8

Prep:

30 Min

Ingredients

3 Tbsp
oil
8 oz
frozen peas
1
zucchini pealed and sliced into 1 " pieces
6 c
chicken broth
1
oinion chopped
1
carrot, sliced
1 1/2 c
medium grain white rice
1 c
parmesan cheese
4 Tbsp
butter
1/2 c
optional; 1/2 cup fresh dill

Directions Step-By-Step

1
Warm 1 tablespoon oil in skillet over medium heat. Add peas,zucchini,1/4 teaspoon salt and pepper cooking 3 minutes and stirring.Set aside.
2
In saucepan heat broth and 2 cups of water and simmer over low heat.Cover.
3
In skillet over medium heat, add 2 tablespoons of oil, onion and carrot.Cook 5 minutes till softened.Stirring.
4
Add rice and cook 2 minutes. Add 1 cup warm broth into rice and simmer until broth is almost absorbed,about 3 minutes.Stir constantly.
5
Add 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.
6
Add 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.
7
Rosotto should be creamy. Stir in dill and add cheese on top.

About this Recipe

Course/Dish: Rice Sides
Other Tag: Quick & Easy