CHEESY VEGETABLE RISOTTO
You're just 30 minutes away from a creamy veggie risotto side dish.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 30m
Yield 8
Number Of Ingredients 10
Steps:
- In 10-inch nonstick skillet, heat butter and oil over medium-high heat until butter is melted. Add onion and garlic; cook 3 to 4 minutes, stirring frequently, until onion is tender.
- Stir in rice. Cook, stirring occasionally, until edges of kernels are translucent. Stir in 1/2 cup of the broth. Cook 2 to 3 minutes, stirring constantly, until broth is absorbed.
- Reduce heat to medium. Stir in 1 1/2 cups of the broth; cook uncovered about 5 minutes, stirring frequently, until broth is absorbed. Stir in another 1 cup of the broth; cook uncovered about 5 minutes longer, stirring frequently, until broth is absorbed.
- Stir in remaining 1 cup broth. Cook about 8 minutes, stirring frequently, until rice is tender and mixture is creamy.
- Meanwhile, cook frozen vegetables as directed on bag. Stir vegetables, Parmesan cheese, parsley and pepper into rice mixture.
Nutrition Facts : Calories 200, Carbohydrate 26 g, Cholesterol 10 mg, Fat 1, Fiber 1 g, Protein 7 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving (1/2 Cup), Sodium 840 mg, Sugar 3 g, TransFat 0 g
BAKED VEGETABLE RISOTTO
Creamy rice pairs well with crisp-tender beans and peppers. It's a terrific side dish that goes great with many meals.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 40m
Yield 4
Number Of Ingredients 11
Steps:
- Heat oven to 400°F. Spray 2 1/2-quart casserole with cooking spray. In 12-inch nonstick skillet, heat olive oil over medium heat. Add onion, garlic, mushrooms and rosemary. Cook 3 to 5 minutes over medium heat, stirring frequently, until mushrooms start to soften.
- Add rice. Cook 2 minutes, stirring constantly. Add broth and wine; heat to boiling. Remove from heat; pour into casserole.
- Cover casserole. Bake 15 minutes. Stir in green beans, roasted peppers and 1/2 cup of the cheese. Cover; bake 10 to 15 minutes longer or until liquid is absorbed and rice is tender. Stir in remaining 1/2 cup cheese.
Nutrition Facts : Calories 410, Carbohydrate 48 g, Cholesterol 20 mg, Fat 1, Fiber 2 g, Protein 18 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 880 mg, Sugar 4 g, TransFat 0 g
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