VEGETABLE RISOTTO
Provided by Food Network
Yield 4 servings
Number Of Ingredients 11
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.)
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Syeda Areeba Jilani
[email protected]I can't wait to try this risotto recipe. It looks so delicious!
Shabir Khan Lound
[email protected]I would definitely recommend this risotto recipe to others. It's a great way to use up leftover vegetables and it's always a crowd-pleaser.
Mpeebwa imuraan
[email protected]This risotto was a bit time-consuming to make, but it was worth it in the end. It was so delicious!
Nusaiba Hossain
[email protected]I loved the addition of the peas and asparagus in this risotto. It gave it a nice spring flavor.
Michael Real
[email protected]This risotto was a bit too rich for my taste. I think I'll use less butter and cream next time.
Eliash Howladar
[email protected]I'm not a big fan of risotto, but I thought this recipe was pretty good. It was easy to make and the flavors were nice.
mahar mateen mahar mateen
[email protected]This is the best risotto recipe I've ever tried. I've made it several times and it always turns out perfect.
David susan Onne
[email protected]I made this risotto for a dinner party and it was a huge success. Everyone raved about it.
Horia Morad
[email protected]I'm giving this recipe 5 stars! It was delicious and my friends loved it too.
Boinet Agatha
[email protected]Overall, I thought this was a good risotto recipe. It was easy to make and the flavors were good. I would definitely make it again.
MD Sakib Sheikh
[email protected]The risotto was a bit too al dente for me. I think I'll cook it for a few minutes longer next time.
Austog Degreat
[email protected]This risotto was a bit bland for my taste. I think I'll add some more herbs and spices next time.
Kenneth Kelsey
[email protected]I love that this recipe uses simple, everyday ingredients. It's a great way to use up leftover vegetables.
Ricky Austin
[email protected]This is my new favorite risotto recipe. It's so easy to make and it always turns out perfect.
King James
[email protected]I'm not usually a fan of risotto, but this recipe changed my mind. It was so creamy and flavorful, and the vegetables were cooked to perfection.
Rabbif Jecha
[email protected]This vegetable risotto was a hit with my family! The flavors were so well-balanced and the texture was perfect. I especially loved the addition of the peas and asparagus.