Cheesy Vegetable Risotto

(11)
  5 reviews
  • 30 min prep time
  • 30 min total time
  • 10 ingredients
  • 8 servings

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

Directions

  1. 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. 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. 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. 4 Stir in remaining 1 cup broth. Cook about 8 minutes, stirring frequently, until rice is tender and mixture is creamy.
  5. 5 Meanwhile, cook frozen vegetables as directed on bag. Stir vegetables, Parmesan cheese, parsley and pepper into rice mixture.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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