Cheesy Vegetable Risotto

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

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Servings 8

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( 11 ) Ratings

11 Ratings

5 Stars

4 Stars 17%

3 Stars

2 Stars

1 Stars

Member Reviews ( 5 )

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ingredients 10
Prep Time 30 min
Total Time 30 min

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® Valley Fresh Steamers™ frozen broccoli, carrots, cauliflower & cheese sauce

1/2: cup shredded Parmesan cheese

2: tablespoons chopped fresh parsley

1/4: teaspoon coarse ground pepper

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Directions

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.

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:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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allgray824

report Posted Dec. 14, 2010 4:39 PM

Pretty tasty. My family loved it. Easy to make.

Peenit

report Posted Aug. 19, 2009 1:19 PM

I made this last nite and i can honestly say i won't make this again it was way to thick that it actually stuck to the fork like a glue this was not a good recipe for me.

deejsims

report Posted Jul. 24, 2009 9:50 AM

Delicious and easy recipe. This was the first time that I tried to make risotto and it came out perfect!

cnorrell

report Posted Jun. 3, 2009 4:56 PM

I made this last night and it was yummy! I had to substitute Green Giant® Valley Fresh Steamers™ frozen broccoli & cheese sauce for the broccoli, carrots and cauliflower in this recipe because my store was out. But it was still really good!

dotismom

report Posted Apr. 14, 2009 3:01 PM

I made this for an Easter dinner side dish. Everyone loved it! We had 30 people and my 7 year old niece asked if she could please take some home with her! Delicious! This is a keeper!