roasted vegetable & risotto

Name: Roasted Vegetable & Risotto
Cuisine: American
Ingredients: 3 - yellow squash cubed/or any other squash; 8 ounce(s) asparagus; 1 teaspoon(s) olive oil; 1/2 - chopped onion; 1 teaspoon(s) minced garlic; 1 cup(s) risotto; 2 cup(s) vegetable stock/add more water if needed; - marjoram - sprinkle to taste; 3 tablespoon(s) cream cheese; 2 tablespoon(s) chopped parsley

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Club Recipes

The Villages, FL

Updated on Mar 19, 2014

Carolee McNally prepared this for our March 2014 meeting.

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Ingredients

3 - yellow squash cubed/or any other squash
8 ounces asparagus
1 teaspoon olive oil
1/2 - chopped onion
1 teaspoon minced garlic
1 cup risotto
2 cups vegetable stock/add more water if needed
- marjoram - sprinkle to taste
3 tablespoons cream cheese
2 tablespoons chopped parsley

How To Make roasted vegetable & risotto

Step 1

Roast squash on cookie sheet, 400 degrees for 10 minutes. Sprinkle a little oil on top.

Step 2

Add asparagus and roast 10 more minutes until tender.
Step 3

Heat oil in pan and add onion & garlic until softened.
Step 4

Add risotto & stir in half of stock. When boiling, turn down to simmer. Add hot stock as needed. Cook around 20 minutes.
Step 5

Cut top of asparagus 3 inches & rest 1/4 inch slices. Add bottoms to risotto.
Step 6

Add cream cheese, parsley & sprinkle marjoram. Top with asparagus.
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