Vegetable Risotto Recipe -
Vegetable Risotto Recipe
  • READY IN 35 mins

Vegetable Risotto

Recipe by  

"A garden fresh meal with crisp vegetables and hearty risotto rice makes it feel like summer all year round. "

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Original recipe makes 6 servings Change Servings
  • PREP

    10 mins
  • COOK

    25 mins

    35 mins


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

Reviews More Reviews

Dec 03, 2008

I loved this althought I didn;t make it exactly as written. I left out the mushrooms and spinach b/c my kids wouldn't eat it then. I also substtuted veg broth for the chicken so my veggie daughter would eat it. Otherwise, followed the recipe and it was delicious. We ate the entire serving in one meal so will be making this again soon.


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