Risotto with Vegetables

Name: Risotto with Vegetables
Prep time: 30 min
Total time: 30 min
Yield: 8
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

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By Rhonda Wheeler
@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.

Rating:

★★★★★ 1 vote5

Serves:

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
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How to Make Risotto with Vegetables

Step-by-Step

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.
In saucepan heat broth and 2 cups of water and simmer over low heat.Cover.
In skillet over medium heat, add 2 tablespoons of oil, onion and carrot.Cook 5 minutes till softened.Stirring.
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.
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.
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.
Rosotto should be creamy. Stir in dill and add cheese on top.