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yesterdays veggies...todays loaded veggie risotto

(1 rating)
ansky714 avatar
Recipe by
Lora DiGs
@ansky714
Monroe Township, NJ

I LOVE RISOTTO N HAD THE TIME TO PREPARE IT ...OH YEA N I ALSO HAD ALL THESE VEGGIES MY KIDS PREPARED FOR MY MOTHERS DAY. NEEDLESS TO SAY I HAD PLENTY LEFT OVER....VIOLA. VEGGIE RISOTTO IS MADE!

►
(1 rating)
yield 4 serving(s)
prep time 10 Min
cook time 35 Min
method Stove Top

Ingredients For yesterdays veggies...todays loaded veggie risotto

  • 2 Tbsp
    butter
  • 1 Tbsp
    olive oil
  • 2 lg
    scallions, slicd thin
  • 4 clove
    garlic, choppd
  • 1 c
    risotto
  • 1/2 c
    white wine
  • 4 c
    chicken broth (u may need 1/2 cup more)
  • 1/2 c
    parmesean cheese
  • 1/2 tsp
    cayenne pepper (less mayb used )
  • 1 c
    each. cookd n choppd broccoli, zuchini, asparagus, 1/2 cup mushrooms (yesterdays veggies ;)

How To Make yesterdays veggies...todays loaded veggie risotto

  • 1
    PUT CHICKEN BROTH IN SMALL POT N KEEP SIMMERN THRU OUT PREPARING THIS DISH ;)
  • 2
    IN A LARGE PAN MELT BUTTER N OLIVE OIL. ADD CHOPPD SCALLIONS AND GARLIC...SAUTÉ TILL JUST TURNN BROWN 4-5 MINUTES.
  • 3
    ADD RISOTTO N STIR A COUPLE OF MINUTES. ADD WHITE WINE N ON MED HEAT COOK TILL WINE IS EVAPORATED.
  • 4
    ONE LADLE OF CHICKEN BROTH AT A TIME ADD TO RISOTTO MIXTURE. N STIR N STIR. UNTIL LIQUID IS ABSORBED.....THEN ADD ANOTHER LADLE OF BROTH N STIR N STIR.....UNTIL ALL BROTH HAS BEEN ADDED. ADDITNL BROTH MAYB NEEDD UNTIL RISOTTO IS TENDER. TURN HEAT TO LOW N ADD PARM CHEESE N CAYENNE PEPPER STIR TO COMBINE.
  • 5
    ADD MIXED VEGGIE COMBO N MIX TO COMBINE. ADD S n P TO TASTE.
  • 6
    ENJOY :)
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