Fresh Vegetable Risotto

Classic risotto is made with Arborio, an Italian short grain rice, simmered and constantly stirred, so it slowly absorbs the cooking liquid, resulting in a creamy, delicious dish.



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Servings: 4
Total Time: 35 mins
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Ingredients
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    2   cups 
    sliced fresh mushrooms
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    1   
    medium onion, chopped (1/2 cup)
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    2   
    cloves garlic, minced
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    2   tablespoons 
    olive oil or cooking oil
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    1   cup 
    Arborio or long grain rice
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    3   cups 
    vegetable or chicken broth
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    3/4  cup 
    bite-size asparagus or broccoli pieces
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    1   
    medium tomato, seeded and diced (3/4 cup)
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    1/4  cup 
    shredded carrot
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    1   cup 
    shredded fontina or Muenster cheese (4 ounces)
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    1/4  cup 
    grated Parmesan cheese
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    3   tablespoons 
    snipped fresh basil or parsley
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    Tomato slices (optional)

Directions
1.
In a large saucepan cook the mushrooms, onion, and garlic in hot oil until onion is tender but not brown. Stir in the rice. Cook and stir for 5 minutes.
2.
Meanwhile, in another saucepan bring the vegetable or chicken broth to a boil; reduce heat and simmer. Slowly add 1 cup of the broth to the rice mixture, stirring constantly. Continue to cook and stir until liquid is absorbed.
3.
Add 1/2 cup broth and the asparagus or broccoli to rice mixture, stirring constantly. Continue to cook and stir until liquid is absorbed. Add 1 cup more of broth, 1/2 cup at a time, stirring constantly until the broth has been absorbed. This should take about 15 minutes. Stir in tomato, carrot, and the remaining 1/2 cup broth. Cook and stir until rice is slightly creamy and just tender. Stir in fontina or Muenster cheese, Parmesan cheese, and basil or parsley. If desired, garnish with some tomato slices. Serve immediately. Makes 4 main-dish servings.
Nutrition information
Per Serving: cal. (kcal) 401, Fat, total (g) 19, chol. (mg) 38, sat. fat (g) 8, carb. (g) 47, fiber (g) 3, pro. (g) 15, vit. A (IU) 2818, vit. C (mg) 11, sodium (mg) 1052, calcium (mg) 263, iron (mg) 3, Percent Daily Values are based on a 2,000 calorie diet
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