Risotto With Vegetables Recipe

Name: Risotto With Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Tbsp. olive oil; 1 red pepper, diced; 1 medium zucchini, diced; 2 Tbsp. butter; 1 large onion, chopped; 2 cloves garlic, minced; 1 1/2 Risotto; 4 1/2 c. chicken broth; 1 (10 oz.) pkg. frozen peas, cooked; 1 chicken breast, cooked and shredded; 1/2 c. Romano cheese, grated

Servings: persons

1 Tbsp. olive oil
1 red pepper, diced
1 medium zucchini, diced
2 Tbsp. butter
1 large onion, chopped
2 cloves garlic, minced
1 1/2 Risotto
4 1/2 c. chicken broth
1 (10 oz.) pkg. frozen peas, cooked
1 chicken breast, cooked and shredded
1/2 c. Romano cheese, grated

1
Heat oil in skillet.
2
Saute pepper and zucchini until crisp or tender.
3
Set aside.
4
In large saucepan heat butter and saute onion and garlic over medium heat 5 minutes, stirring constantly.
5
Add Risotto and cook about 3 minutes.
6
Stir in 1/2 cup hot chicken broth.
7
Continue stirring until almost absorbed.
8
Add remaining hot broth 1/2 cup at a time, stirring until Risotto is al dente.
9
Stir in red pepper, zucchini, peas, chicken and cheese.
10
Rice may be substituted for Risotto.

734

kcal

Calories

Fat

Carbs

101

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 11 ingredients. The key ingredients include: 1 Tbsp. olive oil, 1 red pepper, diced, 1 medium zucchini, diced, 2 Tbsp. butter, and more.

Yes, Risotto With 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 Vegetables

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