Vegetable Risotto

10 ingredients
6 steps

Ingredients

  • 1/2 c. sliced zucchini
  • 1/2 c. mushrooms
  • 1/2 c. chopped red bell peppers
  • 1/2 c. chopped onion
  • 1 tsp. chopped basil
  • 1 clove garlic
  • 2 tsp. vegetable oil
  • 1 can chicken broth
  • 1 c. uncooked rice
  • 1/2 c. Parmesan cheese

Directions

  1. 1
    In a 3-quart pan, saute 1/2 cup sliced zucchini, 1/2 cup mushrooms, 1/2 cup chopped red bell peppers, 1/2 cup chopped onion, 1 teaspoon chopped basil and 1 clove garlic in 2 teaspoons vegetable oil on medium heat for 3 minutes.
  2. 2
    Add 1 cup uncooked rice and cook for 2 minutes.
  3. 3
    Stir in half can chicken broth and cook over medium heat for 5 minutes or until broth is absorbed. Stir in the rest of broth, stirring until absorbed.
  4. 4
    Add 1/2 cup water.
  5. 5
    Cook more.
  6. 6
    Add cheese after water is absorbed.

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