Vegetable Risotto Recipe

Vegetable Risotto

From lincolntoot 15 years ago

Great side dish that goes with everything. Great way to get in those veggies! Makes a nice table presentation.

Heat 2 tablespoons of butter in 4 quart saucepan over medium high heat.
Add mushrooms, saute for 3 minutes.Transfer to medium bowl.
Add eggplant, zucchini, bell peppers and to mushrooms in bowl.
Chop onion. heat remaining 2 tablespoons butter and teh oil in the 4-quart saucepan over medium heat. Add onion - saute 5 minutes.
Stir in rice; cook and stir 2 minutes.
Stir broth, 1 3/4 cups hot water, 3/4 teaspoon salt and black pepper into rice mixture
Heat over high heat to boiling; reduce heat to low. Simmer covered, stirring occasionally 8 minutes.
Add vegetables, stir well. Cook uncovered, stirring frequently until rice is tender and all liquid is absorbed, about 10 minutes longer.
Remove from heat and stir in cheese.
Pack rice mixture into a greased 3 quart bowl. Let stand 3 minutes.
Cover bowl with serving plate; invert and lift off bowl. Serve at once.

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lincolntoot 15 years ago
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" It was excellent "
blondeberry ate it and said...
Thanks again. I'll change to veggie broth and all will be good.
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modmom50 15 years ago
Sounds great and I bet it is very pretty on the table. Bookmarked and ready for the summer produce.
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lincolntoot Freehold, NJ

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Reviewed by 2 people

Thanks again. I'll change to veggie broth and all will be good.

blondeberry in Charleston loved it