Cheesy Vegetable Risotto

Veggies and rice blend beautifully in this cheesy, flavorful side dish.

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  • prep time 30 min
  • total time 30 min
  • ingredients 10
  • servings 8
 

Ingredients

1
tablespoon butter or margarine
2
tablespoons olive or vegetable oil
1
large onion, chopped (1 cup)
1
clove garlic, finely chopped
1
cup uncooked Arborio rice
1
carton (32 oz) Progresso™ reduced-sodium chicken broth (4 cups), warmed
1
bag (12 oz) Green Giant™ Steamers™ frozen broccoli, carrots, cauliflower & cheese sauce
1/2
cup shredded Parmesan cheese
2
tablespoons chopped fresh parsley
1/4
teaspoon coarse ground pepper

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 In 10-inch nonstick skillet, heat butter and oil over medium-high heat until butter is melted. Add onion and garlic; cook 3 to 4 minutes, stirring frequently, until onion is tender.
  • 2 Stir in rice. Cook, stirring occasionally, until edges of kernels are translucent. Stir in 1/2 cup of the broth. Cook 2 to 3 minutes, stirring constantly, until broth is absorbed.
  • 3 Reduce heat to medium. Stir in 1 1/2 cups of the broth; cook uncovered about 5 minutes, stirring frequently, until broth is absorbed. Stir in another 1 cup of the broth; cook uncovered about 5 minutes longer, stirring frequently, until broth is absorbed.
  • 4 Stir in remaining 1 cup broth. Cook about 8 minutes, stirring frequently, until rice is tender and mixture is creamy.
  • 5 Meanwhile, cook frozen vegetables as directed on bag. Stir vegetables, Parmesan cheese, parsley and pepper into rice mixture.
  • 1 In 10-inch nonstick skillet, heat butter and oil over medium-high heat until butter is melted. Add onion and garlic; cook 3 to 4 minutes, stirring frequently, until onion is tender.
  • 2 Stir in rice. Cook, stirring occasionally, until edges of kernels are translucent. Stir in 1/2 cup of the broth. Cook 2 to 3 minutes, stirring constantly, until broth is absorbed.
  • 3 Reduce heat to medium. Stir in 1 1/2 cups of the broth; cook uncovered about 5 minutes, stirring frequently, until broth is absorbed. Stir in another 1 cup of the broth; cook uncovered about 5 minutes longer, stirring frequently, until broth is absorbed.
  • 4 Stir in remaining 1 cup broth. Cook about 8 minutes, stirring frequently, until rice is tender and mixture is creamy.
  • 5 Meanwhile, cook frozen vegetables as directed on bag. Stir vegetables, Parmesan cheese, parsley and pepper into rice mixture.

EXPERT TIPS

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Expert Tips

If not serving immediately, place risotto in a buttered glass baking dish, cover with lid or foil, and place in a warm oven until ready to serve.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving (1/2 Cup)
Calories
200
(
Calories from Fat
70),
% Daily Value
Total Fat
7g
7%
(Saturated Fat
2 1/2g,
2 1/2%
Trans Fat
0g
0%
),
Cholesterol
10mg
10%;
Sodium
840mg
840%;
Total Carbohydrate
26g
26%
(Dietary Fiber
1g
1%
  Sugars
3g
3%
),
Protein
7g
7%
;
% Daily Value*:
Vitamin A
10%;
Vitamin C
8%;
Calcium
10%;
Iron
6%;
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.
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