Roasted Vegetable Risotto

Name: Roasted Vegetable Risotto
Ingredients: 3 cups chicken stock; 3 garlic cloves, minced; 3 tablespoons butter; 1 cup uncooked arborio rice; 1/4 teaspoon pepper; 1/4 cup white wine; 2 cups; 2 tablespoons grated Parmesan cheese

8 ingredients

3 steps

Ingredients

3 cups chicken stock
3 garlic cloves, minced
3 tablespoons butter
1 cup uncooked arborio rice
1/4 teaspoon pepper
1/4 cup white wine
2 cups
2 tablespoons grated Parmesan cheese

Directions

1

In a large saucepan, heat stock and keep warm. In a
2

coated with cooking spray, saute garlic in butter for 2-3 minutes or until tender. Add rice and pepper; cook and stir for 2-3 minutes. Reduce heat; stir in wine. Cook and stir until all of the liquid is absorbed.
3

Add heated broth, 1/2 cup at a time, stirring constantly. Allow the liquid to absorb between additions. Cook just until risotto is creamy and rice is almost tender. (Cooking time is about 20 minutes.) Add vegetables; cook and stir until heated through. Sprinkle with cheese. Serve immediately.