↞ recipe box start page
Category: Rice & Stuffing Sides
Prep Time: Cook Time: Total Time:
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.
view more member recipes
RICE - RISOTTO VEGETABLE
Category: Rice & Stuffing Sides
Prep Time: Cook Time: Total Time:
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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Vegetable Risotto
by sgre52160
1 large yellow onion 2 cups diced, vegetables such as green beans, peas, celery, carrots, peppers Butter and/or olive oil 1 pint vegetable stock 1 cup Arborio rice 3-4 medium tomatoes (ripe)
by sgre52160
1 large yellow onion 2 cups diced, vegetables such as green beans, peas, celery, carrots, peppers Butter and/or olive oil 1 pint vegetable stock 1 cup Arborio rice 3-4 medium tomatoes (ripe)
Asiago Vegetable Risotto
by sgre52160
2/3 cup butter, divided 1 tbsp olive oil 1 1/2 cups Arborio rice 3 1/2 cups chicken broth, divided Pinch of saffron threads 1 medium zucchini, sliced into 1/4 inch half-rounds 1 cup asparagus, c
by sgre52160
2/3 cup butter, divided 1 tbsp olive oil 1 1/2 cups Arborio rice 3 1/2 cups chicken broth, divided Pinch of saffron threads 1 medium zucchini, sliced into 1/4 inch half-rounds 1 cup asparagus, c
Cheesy Vegetable Risotto
by sgre52160
1 tbsp butter 2 tbsp olive or vegetable oil 1 large onion, chopped 1 clove garlic, finely chopped 1 cup uncooked Arborio rice 1 (32 oz) carton reduced-sodium chicken broth (4 cups), warmed
by sgre52160
1 tbsp butter 2 tbsp olive or vegetable oil 1 large onion, chopped 1 clove garlic, finely chopped 1 cup uncooked Arborio rice 1 (32 oz) carton reduced-sodium chicken broth (4 cups), warmed
Fresh Corn Risotto With Wild Rice & Pancetta
by sgre52160
2 tablespoons butter 2 tablespoons olive oil 8 ounces pancetta, chopped 1 large onion, finely chopped (1 cup) 1 1/4 cups uncooked Arborio rice 1 cup dry white wine or chicken broth 1/4 to 1/2 te
by sgre52160
2 tablespoons butter 2 tablespoons olive oil 8 ounces pancetta, chopped 1 large onion, finely chopped (1 cup) 1 1/4 cups uncooked Arborio rice 1 cup dry white wine or chicken broth 1/4 to 1/2 te
Brown Rice Risotto With Asparagus And Porcini Mushrooms
by HappyCook80
Brown Rice Risotto with Asparagus and Porcini Mushrooms 1 large shallot, minced 1/4 cup dried porcini mushroom pieces soaked in warm water for 30 minutes, drained and chopped, or 1/2 cup chopped
by HappyCook80
Brown Rice Risotto with Asparagus and Porcini Mushrooms 1 large shallot, minced 1/4 cup dried porcini mushroom pieces soaked in warm water for 30 minutes, drained and chopped, or 1/2 cup chopped
view more member recipes
related CDKitchen recipes
Vegetarian Risotto with Fresh Vegetables
Restaurant Risotto
Brown Rice Mushroom Risotto
Sausage And Vegetable Risotto
Scampi With Risotto
Chef Gordon Ramsay's Pumpkin And Pancetta Risotto
Pumpkin And Soybean Risotto
Basic Risotto With Shrimp
Risotto Cakes with Cheese and Sun-Dried Tomatoes
Summer Squash, Tomato And Basil Risotto
Recipe Quick Jump