Vegetable Risotto
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Vegetable Risotto
INGREDIENTS
- 1 (32 ounce) carton COLLEGE INN® Culinary Broth, White Wine & Herb
- 1 cup sliced mushrooms
- 1 cup diced red or yellow bell pepper
- 1/2 cup chopped onion
- 2 tablespoons olive oil
- 1 cup arborio rice
- 1 cup baby spinach
- 2 tablespoons butter
- 1/4 cup grated Parmesan cheese
- 2 tablespoons heavy cream
DIRECTIONS
- Heat broth to boiling; set aside.
- Cook mushrooms, bell peppers and onion in oil in large nonstick saucepan until tender-crisp. Add rice; cook about 2 minutes until slightly browned.
- Add 1 cup hot broth to rice mixture; cook stirring constantly, until broth is almost absorbed. Repeat, adding 1 cup broth at a time, stirring until broth is almost absorbed, about 15 minutes total. Add spinach. Cook 3 minutes more, stirring constantly, until broth is almost absorbed and rice is tender. Stir in butter, cheese and cream.
FOOTNOTE
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Tip: For a heartier dish, add a cup diced cooked chicken, bay shrimp or scallops during last 3 minutes of cooking.
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