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Category: Vegetables
Recipe: Everyday Vegetable Risotto
Rating: 0.00
Contributor: n/a

Everyday Vegetable Risotto

3 tablespoons LAND O LAKESŪ Unsalted Butter
1/2 cup uncooked Arborio (short grain) rice
1/4 cup sliced green onions
1 (14-ounce) can vegetable broth
1 tablespoon chopped fresh basil leaves*
1 cup frozen cut green beans**
2 medium (1/2 cup) Roma tomatoes, chopped
Grated Parmesan cheese, if desired

Melt 2 tablespoons butter in 10-inch skillet until sizzling; add rice and green onions. Cook over medium heat, stirring occasionally, until onion is softened (2 to 3 minutes). Add vegetable broth and basil. Continue cooking until mixture comes to a boil (2 to 3 minutes). Reduce heat to low. Cover; cook 15 minutes.
Stir in green beans. Cover; continue cooking, stirring occasionally, until rice is tender and all liquid is absorbed (10 minutes).
Stir in tomatoes and remaining butter; continue cooking until heated through (1 minute). Sprinkle with cheese, if desired. Season to taste with salt and pepper.

Makes 4 (3/4 cup) servings

*Substitute 1 1/2 teaspoons dried basil leaves.

**Substitute 4 ounces (1 cup) fresh green beans, cut into 1-inch pieces.

TIP: Arborio rice is used because of its higher starch level that gives this recipe its creamy texture.

Recipe provided courtesy of CooksRecipes.com

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