Vegetable Risotto

Name: Vegetable Risotto
Ingredients: 2 cups sliced fresh mushrooms; 1 medium onion, chopped; 2 cloves garlic, minced; 2 tablespoons olive or cooking oil; 1 cup Arborio rice; 3 cups vegetable or chicken broth; 3/4 cup bite size asparagus pieces; 1 medium tomato, seeded and chopped (2/3 cup); 1/4 cup shredded carrot; 1 cup shredded fontina cheese; 1/4 cup grated parmesan cheese; 3 tablespoons snipped fresh basil; Tomato slices

13 ingredients

9 steps

Ingredients

2 cups sliced fresh mushrooms
1 medium onion, chopped
2 cloves garlic, minced
2 tablespoons olive or cooking oil
1 cup Arborio rice
3 cups vegetable or chicken broth
3/4 cup bite size asparagus pieces
1 medium tomato, seeded and chopped (2/3 cup)
1/4 cup shredded carrot
1 cup shredded fontina cheese
1/4 cup grated parmesan cheese
3 tablespoons snipped fresh basil
Tomato slices

Directions

1

Bring broth to boiling, then simmer.
2

Meanwhile, cook mushrooms, onion, and garlic in hot oil in large saucepan until tender. Stir in uncooked Arborio rice; cook and stir for 5 mins.
3

Slowly add 1 cup broth to rice mixture, stirring constantly over medium heat until broth is absorbed.
4

Add another 1/2 cup broth and asparagus, stirring constantly until broth is absorbed.
5

Add another 1 cup broth, 1/2 cup at a time, stirring constantly until absorbed (~15 mins).
6

Stir in chopped tomato, carrot, and remaining 1/2 cup broth.
7

Cook and stir until rice is slightly creamy and just tender.
8

Stir in fontina, parmesam, and basil.
9

Garnish with tomato slices.