VEGETABLE RISOTTO
Steps:
- Bring broth to boiling, then simmer. Meanwhile, cook mushrooms, onion, and garlic in hot oil in large saucepan until tender. Stir in uncooked Arborio rice; cook and stir for 5 mins. Slowly add 1 cup broth to rice mixture, stirring constantly over medium heat until broth is absorbed. Add another 1/2 cup broth and asparagus, stirring constantly until broth is absorbed. Add another 1 cup broth, 1/2 cup at a time, stirring constantly until absorbed (~15 mins). Stir in chopped tomato, carrot, and remaining 1/2 cup broth. Cook and stir until rice is slightly creamy and just tender. Stir in fontina, parmesam, and basil. Garnish with tomato slices.
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Farjana Aktar mim
[email protected]I've made this vegetable risotto several times now and it's always a hit with my family and friends. It's a great way to use up leftover vegetables and it's always delicious.
Janet Kubeka
[email protected]Overall, this was a great recipe. The risotto was creamy and flavorful, and the vegetables were cooked perfectly. I would definitely recommend this recipe to others.
Will Adams
[email protected]The recipe was easy to follow, but the risotto took a lot longer to cook than the recipe stated. I had to add extra liquid and stir it constantly to prevent it from sticking to the pan.
sk samit
[email protected]The risotto was a bit too bland for my taste. I think next time I'll add some additional herbs and spices to give it more flavor.
Biswas Khadka
[email protected]I'm not a huge fan of risotto but this recipe changed my mind! The vegetable broth gave it a wonderful depth of flavor, and the Parmesan cheese added a nice touch of richness. I'll definitely be making this again.
Dan DTK
[email protected]The risotto turned out great! It was easy to follow the recipe and the cooking time was accurate. I used a mix of vegetables that I had on hand, including carrots, celery, and zucchini, and it was still delicious.
jannatul maya
[email protected]This vegetable risotto was a delight! The flavors were rich and complex, and the texture was creamy and comforting. I especially loved the addition of asparagus and peas, which gave the dish a nice pop of color and freshness.