↞ recipe box start page
Category: Rice/Risotto
Prep Time: Cook Time: Total Time:
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), peeled and diced
Salt and pepper
Chopped fresh parsley
Wash rice well and dry.
Boiled vegetables in salted water just until tender. Drain vegetables, preserving water in another pan.
Cook the onion in a heavy pan in plenty of butter and/or olive until golden brown. When onion is transparent, add the rice, stir and cook for 5 minutes.
Add half the stock and simmer uncovered on low heat for 20 minutes, stirring constantly and adding remainder of stock as it is absorbed.
Stir in vegetables, parsley and tomatoes. Reheat for 4-5 minutes and serve at once. Grated cheese may be served if desired. Serves 4
view more member recipes
VEGETABLE RISOTTO
view my recipes
print
save
Category: Rice/Risotto
Prep Time: Cook Time: Total Time:
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), peeled and diced
Salt and pepper
Chopped fresh parsley
Wash rice well and dry.
Boiled vegetables in salted water just until tender. Drain vegetables, preserving water in another pan.
Cook the onion in a heavy pan in plenty of butter and/or olive until golden brown. When onion is transparent, add the rice, stir and cook for 5 minutes.
Add half the stock and simmer uncovered on low heat for 20 minutes, stirring constantly and adding remainder of stock as it is absorbed.
Stir in vegetables, parsley and tomatoes. Reheat for 4-5 minutes and serve at once. Grated cheese may be served if desired. Serves 4
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
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
Rice - Risotto Vegetable
by KitchenMagician
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
by KitchenMagician
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
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
view more member recipes