Vegetable Risotto
2013-10-06
- Yield : 4 cups
- Servings : 4
- Prep Time : 15m
- Cook Time : 35m
- Ready In : 50m
We found this recipe from an old cookbook and I wanted to make it plant based! It’s really tasty and no added salt besides the vegetable broth. I think you all would enjoy this simple meal. I served it with a side salad.
Ingredients
- 2 cups sliced fresh mushrooms
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 2 Tablespoons olive oil (optional-- for sauteing, you can use water)
- 1 cup Arborio rice
- 3 cups vegetable broth
- 3/4 cup bite-size asparagus pieces
- 3/4 cup seeded and diced tomato
- 1/4 cup shredded carrot
- 3 Tablespoons sniped fresh basil
Method
Step 1
In a large saucepan cook mushrooms, onion, garlic in hot oil (or water) until onion is tender. Add uncooked rice. Cook and stir over medium heat about 5 minutes more until rice is golden brown.
Step 2
Meanwhile, in another saucepan bring broth to boiling; reduce heat and simmer. Slowly add 1 cup of the broth to the rice mixture, stirring constantly. Continue to cook and stir over medium heat until the liquid is absorbed. Add another 1/2 cup broth and the asparagus to the rice mixture, stirring constantly. Continue to cook and stir until liquid is absorbed. Add another 1 cup broth, 1/2 cup at a time, stirring constantly until the broth has been absorbed. (This should take about 15 minutes.)
Step 3
Stir in the remaining 1/2 cup broth, the tomato, and carrot. Cook and stir until rice is slightly creamy and just tender. Stir in basil. Serve immediately and with a side salad.
Average Member Rating
(4 / 5)
6 people rated this recipe
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