Roasted Vegetable & Risotto

1
Club Recipes

By
@Greatchoices

Carolee McNally prepared this for our March 2014 meeting.

Rating:

☆☆☆☆☆ 0 votes

Comments:
Method:
Bake

Ingredients

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  • 3
    yellow squash cubed/or any other squash
  • 8 oz
    asparagus
  • 1 tsp
    olive oil
  • 1/2
    chopped onion
  • 1 tsp
    minced garlic
  • 1 c
    risotto
  • 2 c
    vegetable stock/add more water if needed
  • ·
    marjoram - sprinkle to taste
  • 3 Tbsp
    cream cheese
  • 2 Tbsp
    chopped parsley

How to Make Roasted Vegetable & Risotto

Step-by-Step

  1. Roast squash on cookie sheet, 400 degrees for 10 minutes. Sprinkle a little oil on top.
  2. Add asparagus and roast 10 more minutes until tender.
  3. Heat oil in pan and add onion & garlic until softened.
  4. Add risotto & stir in half of stock. When boiling, turn down to simmer. Add hot stock as needed. Cook around 20 minutes.
  5. Cut top of asparagus 3 inches & rest 1/4 inch slices. Add bottoms to risotto.
  6. Add cream cheese, parsley & sprinkle marjoram. Top with asparagus.

Printable Recipe Card

About Roasted Vegetable & Risotto

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: American




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