Vegetable Garden Risotto Recipe Recipe

Name: Vegetable Garden Risotto Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 c. minced onion; 3/4 c. (2 med.) sliced carrots; 4 ounce. fresh mushrooms, sliced; 2 tbsp. butter; 1/3 c. dry white wine; 1 c. med. grain rice (or possibly Italian arborio rice); 2 c. chicken broth, divided use; 1 c. water; 1/3 c. diced green bell pepper; 1/4 c. cream or possibly skim lowfat milk; 1/4 c. freshly grated Parmesan cheese; Salt and pepper to taste

Servings: persons

1/2 c. minced onion
3/4 c. (2 med.) sliced carrots
4 ounce. fresh mushrooms, sliced
2 tbsp. butter
1/3 c. dry white wine
1 c. med. grain rice (or possibly Italian arborio rice)
2 c. chicken broth, divided use
1 c. water
1/3 c. diced green bell pepper
1/4 c. cream or possibly skim lowfat milk
1/4 c. freshly grated Parmesan cheese
Salt and pepper to taste

1
Place onion, carrots, mushrooms and butter in a 2 qt round casserole.
2
Cover and microwave on high 5 min.
3
Remove cover.
4
Add in wine and rice; stir and microwave uncovered on high 2 min.
5
Add in 1 c. broth; stir and microwave on high 5 min.
6
Blend in remaining broth.
7
Stirring midway through cooking, microwave on high 10 min.
8
Add in water; stir and microwave on high 5 min.
9
Blend in cream and Parmesan.
10
Season to taste.
11
Makes 6 servings, about 219 calories each.

623

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: 1/2 c. minced onion, 3/4 c. (2 med.) sliced carrots, 4 ounce. fresh mushrooms, sliced, 2 tbsp. butter, and more.

Yes, Vegetable Garden Risotto Recipe 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.

Vegetable Garden Risotto Recipe

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