Fresh Vegetable Risotto

9 ingredients
2 steps

Ingredients

  • 2 3/8 ounces soup leek
  • 10 ounces mushrooms chopped
  • long grain rice 2 cups reg.
  • 1 bunch broccoli
  • 1/4 cup grated Parmesan cheese or sub. Cheese Wh
  • 1/4 teaspoon pepper
  • 3 1/2 ounces roasted red peppers 1/2 inch pieces
  • 1 head radicchio
  • 6 1/2 cups boiling water

Directions

  1. 1
    In 4 quart saucepan, stir rice, mushrooms, leek soup mix and pepper into boiling water. Reduce heat to medium-low, simmer, uncovered 15 to 20 minutes, stirring frequently until rice is tender.
  2. 2
    While rice mixture is cooking, cut broccoli into 1 inch pieces. In 3 quart saucepan over high heat, heat broccoli pieces to boiling in 1 inch water. Reduce heat to low, simmer until broccoli is tender-crisp 8 to 10 minutes, drain. When rice is tender, stir in cheese, peppers and broccoli. Serve on radicchio leaves for main dish or with meat as a side dish. 6 servings.

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