Risotto Primavera

11 ingredients
8 steps

Ingredients

  • 2 (13 3/4 oz.) cans chicken broth
  • 1 c. uncooked long grain rice
  • 1/2 c. butter or margarine
  • 1/2 c. onion, finely chopped
  • 1 1/2 c. mushrooms, sliced
  • 1 c. julienned carrots
  • 1 c. julienned zucchini
  • 1 (10 oz.) pkg. frozen cut asparagus, thawed
  • 1/2 tsp. basil
  • 1 c. grated Parmesan cheese
  • dash of salt and pepper

Directions

  1. 1
    In a large pan, bring chicken broth to boil over high heat. Add rice, reduce heat, cover and simmer 20 minutes or until rice is tender and liquid is absorbed.
  2. 2
    In a large skillet over medium heat melt butter.
  3. 3
    Add onion and cook 3 to 4 minutes until tender. Add mushrooms, carrots and zucchini.
  4. 4
    Cook 3 to 4 minutes.
  5. 5
    Add asparagus and basil.
  6. 6
    Place rice in serving bowl.
  7. 7
    Stir in cheese, salt, pepper and vegetables.
  8. 8
    Very good.

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