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Cheesy Vegetable Risotto
Cheesy Vegetable Risotto
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Prep Time:
30 minutes
Total Time:
30 minutes
30-Minute Creamy Veggie Risotto: A quick and delicious side dish!
Ingredients:
  • 1 tablespoon butter or margarine
  • 1 clove garlic, finely chopped
  • 1 cup uncooked Arborio rice
  • 1 carton (32 oz) Progresso™ reduced-sodium chicken broth (4 cups), warmed
  • 1 bag (12 oz) frozen broccoli, carrots, cauliflower & cheese sauce
  • 1/2 cup shredded Parmesan cheese
  • 2 tablespoons chopped fresh parsley
  • 1/4 teaspoon coarse ground pepper
Instructions:
  • In a large nonstick skillet, heat butter and oil over medium-high heat until butter is melted. Add onion and garlic and cook, stirring frequently, for 3 to 4 minutes until onion is tender.
  • Add rice and stir until edges become translucent. Pour in 1/2 cup of broth. Cook for 2 to 3 minutes, stirring constantly until the broth is absorbed.
  • Lower the heat to medium. Incorporate 1 1/2 cups of broth and cook uncovered for around 5 minutes, stirring often until the broth is absorbed. Add another 1 cup of broth, cook uncovered for another 5 minutes, stirring frequently until the broth is absorbed.
  • Pour in the remaining 1 cup of broth and cook for about 8 minutes, stirring often, until the rice is tender and the mixture turns creamy.
  • Cook the frozen vegetables according to the instructions on the bag. Stir in the Parmesan cheese, parsley, and pepper into the rice mixture with the cooked vegetables.

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