Vegetable risotto

Vegetable risotto



  • vegetable oil - 2 tsp
  • chopped onion - 1/2 c
  • Parmesan cheese - 1/2 c
  • can chicken broth - 1 item
  • sliced zucchini - 1/2 c
  • clove garlic - 1 item
  • chopped basil - 1 tsp
  • mushrooms - 1/2 c
  • uncooked rice - 1 c
  • chopped red bell peppers - 1/2 c

How to make vegetable risotto:

In a 3-quart pan, saute 1/2 cup sliced zucchini, 1/2 cup mushrooms, 1/2 cup chopped red bell peppers, 1/2 cup chopped onion, 1 teaspoon chopped basil and 1 clove garlic in 2 teaspoons vegetable oil on medium heat for 3 minutes. Add 1 cup uncooked rice and cook for 2 minutes. Stir in half can chicken broth and cook over medium heat for 5 minutes or until broth is absorbed. Stir in the rest of broth, stirring until absorbed. Add 1/2 cup water. Cook more. Add cheese after water is absorbed.

Recipe categories: Main dish, Pasta, rice and grains, Rice.

Vegetable risotto
Average rating: 5 of 5, total votes: 3
Cook. Time: PT40M
Total Time: PT40M

Cause of complaint:

Related ingredients:
pkg, salt, stick margarine, cold water, dash of salt, pepper, ground beef
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