Everyday Vegetable Risotto

Name: Everyday Vegetable Risotto
Ingredients: 3 tablespoons Land O Lakes Unsalted Butter*; 1/2 cup uncooked Arborio (short grain) rice; 1/4 cup sliced green onions; 1 (14-ounce) can vegetable broth; 1 tablespoon chopped fresh basil leaves**; 1 cup frozen cut green beans***; 2 medium (1/2 cup) Roma tomatoes, chopped; Grated Parmesan cheese, if desired

8 ingredients

14 steps

Ingredients

3 tablespoons Land O Lakes Unsalted Butter*
1/2 cup uncooked Arborio (short grain) rice
1/4 cup sliced green onions
1 (14-ounce) can vegetable broth
1 tablespoon chopped fresh basil leaves**
1 cup frozen cut green beans***
2 medium (1/2 cup) Roma tomatoes, chopped
Grated Parmesan cheese, if desired

Directions

1

Melt 2 tablespoons butter in 10-inch skillet until sizzling; add rice and green onions.
2

Cook over medium heat, stirring occasionally, 2-3 minutes or until onion is softened.
3

Add vegetable broth and basil.
4

Continue cooking 2-3 minutes or until mixture comes to a boil.
5

Reduce heat to low.
6

Cover; cook 15 minutes.
7

Stir in green beans.
8

Cover; continue cooking, stirring occasionally, 10 minutes or until rice is tender and all liquid is absorbed.
9

Stir in tomatoes and remaining butter; continue cooking 1 minute or until heated through.
10

Sprinkle with cheese, if desired.
11

Season to taste with salt and pepper.
12

*Substitute Land O Lakes Salted Butter.
13

**Substitute 1 1/2 teaspoons dried basil leaves.
14

***Substitute 4 ounces (1 cup) fresh green beans, cut into 1-inch pieces.