KitchenMagician's Recipe

RICE - RISOTTO VEGETABLE

Category: Rice & Stuffing Sides

Makes 6 servings.

2 c. sliced fresh mushrooms
1 onion, chopped
2 cloves garlic, minced
2 T. olive oil
1 c. Arborio rice
3 c. chicken broth
3/4 c. bite-size asparagus or broccoli pieces
3/4 c. seeded and diced tomato
1/4 c. shredded carrot
1 c. shredded Fontina or Muenster cheese
1/4 c. grated Parmesan cheese
3 T. snipped fresh basil
Tomato slices

In a large saucepan cook mushrooms, onion, and garlic in hot oil till onion is tender.
Add uncooked rice; cook and stir over medium heat about 5 minutes more or till rice is golden.
Meanwhile, in another saucepan bring broth to boiling; reduce heat and simmer.
Slowly add 1 cup of the broth to the rice mixture, stirring constantly.
Continue to cook and stir over medium heat till liquid is absorbed.
Add another 1/2 cup of the broth and the asparagus or broccoli to the rice mixture, stirring constantly.
Continue to cook and stir till liquid is absorbed.
Add another cup broth, 1/2 cup at a time, stirring constantly till the broth has been absorbed (This should take about 15 minutes).
Stir in the remaining 1/2 cup broth, diced tomato and carrot.
Cook and stir till rice is slightly creamy and just tender.
Stir in cheeses and basil; garnish with tomato slices. Serve immediately.