keljonma
Epicurean Goddess
Risotto recipe I made for dinner today...
Fresh Vegetable Risotto
Serves 4
1 med onion, chopped
3 cloves garlic, minced
2 c sliced fresh mushrooms
2 T olive oil
1 c Arborio or long grain rice
3 c vegetable broth
3/4 c bite-size asparagus or broccoli or green pepper pieces
1 med tomato, seeded & diced (about 3/4 cup)
1/4 c grated carrot
1 c shredded Fontina, Muenster or Monterey Jack cheese
1/4 c grated parmesan or Romano cheese
3 T snipped fresh basil or parsley, optional
Tomato slices, optional
In large saucepan, bring broth to boiling, reduce heat & simmer.
In large skillet, cook mushrooms, onions & garlic in hot oil till onion is tender but not brown. Stir in the rice. Cook and stir for 5 minutes.
Slowly add 1 cup of the broth to the rice mixture, stirring constantly. Continue to cook and stir until liquid is absorbed. Add 1/2 cup broth and the asparagus to the rice mixture, stirring constantly. Continue to cook and stir till liquid is absorbed. Add 1 cup more broth, 1/2 cup at a time, stirring constantly, till the broth has been absorbed. This should take about 15 minutes.
Stir in the tomato, carrot and remaining 1/2 cup broth. Cook and stir till rice is slightly creamy and just tender. Stir in cheeses and herbs.
If desired, garnish with some tomato slices. Serve immediately.
Meat could be added to this recipe, if desired.
***
Today's version had yellow crookneck squash instead of mushrooms, green bell pepper, 6 diced Roma tomatoes, Monterey Jack and Romano cheeses, and basil. I've made this before with barley also.
Fresh Vegetable Risotto
Serves 4
1 med onion, chopped
3 cloves garlic, minced
2 c sliced fresh mushrooms
2 T olive oil
1 c Arborio or long grain rice
3 c vegetable broth
3/4 c bite-size asparagus or broccoli or green pepper pieces
1 med tomato, seeded & diced (about 3/4 cup)
1/4 c grated carrot
1 c shredded Fontina, Muenster or Monterey Jack cheese
1/4 c grated parmesan or Romano cheese
3 T snipped fresh basil or parsley, optional
Tomato slices, optional
In large saucepan, bring broth to boiling, reduce heat & simmer.
In large skillet, cook mushrooms, onions & garlic in hot oil till onion is tender but not brown. Stir in the rice. Cook and stir for 5 minutes.
Slowly add 1 cup of the broth to the rice mixture, stirring constantly. Continue to cook and stir until liquid is absorbed. Add 1/2 cup broth and the asparagus to the rice mixture, stirring constantly. Continue to cook and stir till liquid is absorbed. Add 1 cup more broth, 1/2 cup at a time, stirring constantly, till the broth has been absorbed. This should take about 15 minutes.
Stir in the tomato, carrot and remaining 1/2 cup broth. Cook and stir till rice is slightly creamy and just tender. Stir in cheeses and herbs.
If desired, garnish with some tomato slices. Serve immediately.
Meat could be added to this recipe, if desired.
***
Today's version had yellow crookneck squash instead of mushrooms, green bell pepper, 6 diced Roma tomatoes, Monterey Jack and Romano cheeses, and basil. I've made this before with barley also.
