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Vegetable Risotto

SUBMITTED BY: COLLEGE INN® Broth 

"A garden fresh meal with crisp vegetables and hearty risotto rice makes it feel like summer all year round. "
RECIPE RATING:
This recipe has been rated 1 time with an average star rating of 5.0
Read Reviews (1)
PREP TIME  10 Min
COOK TIME  25 Min
READY IN  35 Min

SERVINGS

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Servings
 

INGREDIENTS

  • 1 (32 ounce) carton COLLEGE INN® Culinary Broth, White Wine & Herb
  • 1 cup sliced mushrooms
  • 1 cup diced red or yellow bell pepper
  • 1/2 cup chopped onion
  • 2 tablespoons olive oil
  • 1 cup arborio rice
  • 1 cup baby spinach
  • 2 tablespoons butter
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons heavy cream

DIRECTIONS

  1. Heat broth to boiling; set aside.
  2. Cook mushrooms, bell peppers and onion in oil in large nonstick saucepan until tender-crisp. Add rice; cook about 2 minutes until slightly browned.
  3. Add 1 cup hot broth to rice mixture; cook stirring constantly, until broth is almost absorbed. Repeat, adding 1 cup broth at a time, stirring until broth is almost absorbed, about 15 minutes total. Add spinach. Cook 3 minutes more, stirring constantly, until broth is almost absorbed and rice is tender. Stir in butter, cheese and cream.

FOOTNOTE

  • Tip: For a heartier dish, add a cup diced cooked chicken, bay shrimp or scallops during last 3 minutes of cooking.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 5 star rating.
Reviewed on Dec. 3, 2008 by LYNN39SCAF 
I loved this althought I didn;t make it exactly as written. I left out the mushrooms and... MORE


 
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