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Easy Vegetable Risotto Recipe

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This recipe for Easy Vegetable Risotto, by , is from 2016 Friends & Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Milissa Hamel

Category:
Category:

Ingredients:  
Ingredients:  
8 cups vegetable stock
1 cup white wine
2 cups Arborio rice
1 cup yellow onion, chopped
1 heaping cup of asparagus, chopped
1 heaping cup of carrots, chopped
2 heaping cups of broccoli florets
2 cups freshly grated Parmesan
Salt and pepper to taste

Directions:
Directions:
Heat vegetable broth over high heat and bring to a boil.
Add asparagus to pot and boil until just tender, about 2 minutes. Remove with slotted spoon, and repeat with other vegetables. Set vegetables to the side for now.
Add the wine to the stock and lower the heat to a simmer.
In a large saucepan, heat olive oil and saute onion until translucent, about 3-5 minutes.
Add rice to onion. Stir until you see a white spot in the center of the rice grain...this happens quickly, about 30 seconds.
Add 1 cup of the vegetable broth to rice and onion mixture and stir until liquid is absorbed, keeping the heat on low. Continue to add the liquid a little bit at a time, allowing it to absorb before adding more liquid.
Once you have used all the liquid, the rice will be tender and the mixture creamy.
Remove from heat, stir in 2 cups of freshly grated Parmesan cheese, then add the vegetables.
Season to taste with salt and pepper.
Mix well.

 

 

 

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