Risotto With Autumn Vegetables Recipe

Name: Risotto With Autumn Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons unsalted butter; 2 tablespoons olive oil; 1 medium leek, rinsed well, dried, cut into 1/4-inch dice (white part only); 4 cups chicken broth, preferably homemade (or as needed); 2 cups italian short-grain rice (such as Arborio or Tesori); 1 small carrot, pared and cut into 1/4-inch dice; 1 small turnip, pared and cut into 1/4-inch dice; 1 small celery rib, cut into 1/4-inch dice; salt & freshly ground black pepper; 1/4 cup freshly grated parmesan cheese; 1/4 cup diced canned Italian plum tomato; 1 garlic clove, minced

Servings: persons

4 tablespoons unsalted butter
2 tablespoons olive oil
1 medium leek, rinsed well, dried, cut into 1/4-inch dice (white part only)
4 cups chicken broth, preferably homemade (or as needed)
2 cups italian short-grain rice (such as Arborio or Tesori)
1 small carrot, pared and cut into 1/4-inch dice
1 small turnip, pared and cut into 1/4-inch dice
1 small celery rib, cut into 1/4-inch dice
salt & freshly ground black pepper
1/4 cup freshly grated parmesan cheese
1/4 cup diced canned Italian plum tomato
1 garlic clove, minced

1
Heat 2 T. butter and the oil in large saucepan over low heat. When butter foams, stir inleek and cook, stirring occasionally, until leek is tender and wilted, about 10 minutes.
2
Meanwhile, pour broth into small saucepan. Heat until hot and keep hot over very low heat.
3
Add rice to leek, increase heat to medium, and cook, stirring constantly, until edges of grains are transparent, about 5 minutes.
4
Pour enough broth into rice to cover by 1/4 inch. Adjusting heat to maintain a lively simmer (not steady boil), simmer, stirring constantly, until liquid is absorbed and you can see bottom of pan as you stir, about 5 minutes.
5
Add more broth to cover rice by 1/4 inch and continue to simmer, stirring constantly, until liquid is absorbed. Repeat adding broth and simmering until rice is tender, but still slightly firm at the center; it should take about 20 minutes from time first liquid is added. Season to taste with salt and pepper halfway through cooking and stir in carrot, turnip and celery.
6
Stir enough broth into risotto to make it creamy. Remove from heat and stir in remaining butter, the cheese, tomatoes, and garlic. Taste and adjust seasonings. Serve hot.

971

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 tablespoons unsalted butter, 2 tablespoons olive oil, 1 medium leek, rinsed well, dried, cut into 1/4-inch dice (white part only), 4 cups chicken broth, preferably homemade (or as needed), and more.

Yes, Risotto With Autumn Vegetables falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Risotto With Autumn Vegetables

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