SUMMER RISOTTO
My mom always made this hearty dish to use up late summer garden vegetables. Often, I'll add sautéed mushrooms and serve it as an entrée with crusty bread and a salad.-Shirley Hodge, Bangor, Pennsylvania
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- In a large saucepan, heat broth and keep warm. In a large skillet, saute onion in oil and butter until tender. Add rice; cook and stir for 2-3 minutes or until lightly browned. Stir in 1 cup warm broth. Cook and stir until all of the liquid is absorbed., Add remaining broth, 1/2 cup at a time, stirring constantly. Allow the liquid to be absorbed between additions. Cook until risotto is creamy and rice is almost tender (total cooking time will be about 20 minutes)., Add the tomatoes, corn, feta cheese, herbs, salt and pepper; heat through. Sprinkle with Parmesan cheese. Serve immediately.
Nutrition Facts : Calories 202 calories, Fat 4g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 366mg sodium, Carbohydrate 35g carbohydrate (3g sugars, Fiber 2g fiber), Protein 6g protein.
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Aj-Junior Roper-Kinch
[email protected]This recipe was a bit too complicated for me. I prefer simpler dishes.
Morsalin Bokul
[email protected]The rice was a bit undercooked for my liking. I would cook it for a few minutes longer next time.
HD Tv
[email protected]This was a bit too bland for my taste. I would add more spices next time.
John Easley
[email protected]I've made this recipe several times now and it's always a hit. My friends and family love it!
Baby Official
[email protected]This is a great recipe for a summer party. It's light and refreshing, and it's easy to make ahead of time.
the funny twins
[email protected]I'm not a big fan of risotto, but I really enjoyed this recipe. The flavors were very well-balanced.
Asadullah Khan
[email protected]I added some grilled shrimp to this dish and it was amazing!
Mthodarapper
[email protected]This was a delicious and easy recipe. I substituted chicken broth for vegetable broth and it turned out great.
Sammy escarciga
[email protected]My family loved this dish. It was a great way to use up some of the fresh vegetables from my garden.
Wilcelia Domingo
[email protected]This is the best risotto I've ever had! I will definitely be making it again.
Ian Boxall
[email protected]I was a bit skeptical about using zucchini in a risotto, but it turned out to be a great addition. It added a nice sweetness and crunch.
Salah
[email protected]I love how easy this recipe was to follow. I'm not a very experienced cook, but I was able to make this dish without any problems.
Jesus Escutia
[email protected]This summer risotto was heavenly! The flavors were so vibrant and fresh, and the texture was perfectly creamy. I followed the recipe exactly, and it turned out beautifully.