Classic risotto is an Italian short grain rice simmered and constantly stirred so it slowly absorbs the cooking liquid, resulting in a creamy, delicious dish. This one is flavored with colorful vegetables and two cheeses.
2 tablespoons olive oil or 2 tablespoons cooking oil
1 cup arborio rice or 1 cup long grain rice
3 cups vegetable broth or 3 cups chicken broth
3/4 cup bite-size asparagus or 3/4 cup broccoli, pieces
1 medium tomatoes, seeded and diced (3/4 cup)
1/4 cup shredded carrot
1 cup shredded Fontina cheese (4 ounces) or 1 cup muenster cheese (4 ounces)
1/4 cup grated parmesan cheese
3 tablespoons snipped fresh basil or 3 tablespoons parsley
tomatoes, slices (optional)
Steps:
In a large saucepan cook the mushrooms, onion, and garlic in hot oil till onion is tender but not brown.
Stir in the rice- Cook and stir for 5 minutes.
Meanwhile, in another saucepan bring the vegetable or chicken broth to a boil; reduce heat and simmer.
Slowly add 1 cup of the broth to the rice mixture, stirring constantly.
Continue to cook and stir till liquid is absorbed.
Add 1/2 cup broth and the asparagus or broccoli to the rice mixture, stirring constantly.
Continue to cook and stir till liquid is absorbed.
Add 1 cup more broth, 1/2 cup at a time, stirring constantly till the broth has been absorbed.
This should take about 15 minutes.
Stir in tomato, carrot, and the remaining 1/2 cup broth.
Cook and stir till rice is slighly creamy and just tender.
Stir in fontina or Muenster cheese, Parmesan cheese, and basil or parsley.
If desired, garnish with some tomato slices- Serve immediately.
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In a medium saucepan, heat vegetable broth over medium heat. Once simmering, reduce heat to low to keep warm.
In the meantime, heat a large pan over medium heat. Once hot, add half of the water (or oil) and the asparagus (and/or broccolini) and the red bell pepper. Season with a pinch each salt and pepper and sauté until just tender and slightly browned - 3-4 minutes - stirring frequently. Cover to steam and speed cooking time. Remove from pan, uncover, and set aside.
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In a large saucepan cook the mushrooms, onion, and garlic in hot oil until onion is tender but not brown. Stir in the rice. Cook and stir for 5 minutes.
Meanwhile, in another saucepan bring the vegetable or chicken broth to a boil; reduce heat and simmer. Slowly add 1 cup of the broth to the rice mixture, stirring constantly. Continue to cook and stir until liquid is absorbed.
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