Cheesy Vegetable Risotto Recipe

As soon as I saw the picture for this cheesy vegetable risotto, my mouth started watering. It looks absolutely delicious and is sure to make a great meal, either for lunch, dinner, or a part of dinner, or a snack that you can heat up throughout the day.

You will need:

• 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) reduced-sodium chicken broth (4 cups) warmed
• 1 bag (12 oz) frozen broccoli, carrots, cauliflower & cheese sauce
• 1/2 cup shredded Parmesan cheese
• 2 tablespoons chopped fresh parsley
• 1/4 teaspoon coarse ground pepper

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. Stir vegetables, Parmesan cheese, parsley and pepper in rice mixture.

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About the Author: Holly Ord

In addition to being the Founder and Editor of Woman Tribune, Holly Ord is a freelance writer, web designer and developer, feminist activist and blogger, and hopeless video game addict. She lives in Northeastern Pennsylvania and has been blogging on liberal politics and gender equality on her personal website, Menstrual Poetry since 2007.

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