Vegetable Garden Risotto Recipes

Steps:

• Place asparagus in a steamer basket; place in a small saucepan over 1 in. of water. Bring to a boil; cover and steam for 2-3 minutes or until crisp-tender. Set aside., Meanwhile, in a small saucepan, heat broth and keep warm. In a large nonstick skillet coated with cooking spray, saute onion in oil until tender. Add rice; cook and stir for 2-3 minutes. Reduce heat; stir in the wine, salt and pepper. Cook and stir until all of the liquid is absorbed., Add heated broth, 1/2 cup at a time, stirring constantly. Allow the liquid to absorb between additions. Cook just until risotto is creamy and rice is almost tender. (Cooking time is about 20 minutes.), Add the spinach, peas, cheese and reserved asparagus; cook and stir until heated through. Serve immediately.

Steps:

• In a Dutch oven, saute onion and garlic in butter for 2-3 minutes or until tender. Add the rice; cook and stir for 1 minute or until rice is glossy and coated with butter. Stir in wine; cook for 2 minutes or until wine is absorbed. , Stir in the remaining ingredients and bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until rice is tender. Let stand, uncovered, for 10 minutes before serving.

Steps:

• Heat the butter and oil in a heavy wide saucepan. When foaming subsides add the onion and cook for 5 minutes or until golden brown. Add half of the celery and carrot and cook for 3 to 4 minutes or until tender but still crisp. Add the rice and cook, stirring continuously, for 5 minutes or until toasty. Add the garlic and simmer a few seconds. Add 1/2 cup boiling water and cook until rice has fully absorbed it. Continue this way until 1 1/2 cups water have been absorbed, then add 1 cup of boiling water.
• After 20 minutes or when the rice is half cooked add the remaining celery and carrot and cook for 10 minutes more. Add the peas and finish cooking the rice. Season to taste with salt and pepper. Right before serving, stir in the Parmesan cheese and basil. Garnish with pine nuts.
• (If you want a more ample meal, serve this with grilled boneless chicken breasts marinated in lemon juice; grill them when rice is half way done.)

Steps:

• In a large saucepan, heat stock and keep warm. In a large nonstick skillet coated with cooking spray, saute garlic in butter for 2-3 minutes or until tender. Add rice and pepper; cook and stir for 2-3 minutes. Reduce heat; stir in wine. Cook and stir until all of the liquid is absorbed. , Add heated broth, 1/2 cup at a time, stirring constantly. Allow the liquid to absorb between additions. Cook just until risotto is creamy and rice is almost tender. (Cooking time is about 20 minutes.) Add vegetables; cook and stir until heated through. Sprinkle with cheese. Serve immediately.