Monday, January 25, 2010

Veggie Risotto

Veggie Risotto

1 medium onion, diced
2 cloves garlic, minced
2 tbsp canola oil
1 cup brown rice (short grain is best)
3.5 cups vegetable or chicken broth
1 cup peas
1 cup asparagus, chopped
1 cup broccoli, chopped (no stems)
3 Roma tomatoes, diced
6 oz shredded Parmesan cheese
4 tbsp fresh basil, chopped

In large pan heat oil over medium heat. Add onions and garlic and cook till tender. Meanwhile, heat broth to simmer. Add rice and cook until golden, about 5 minutes. Add 1.5 cups hot broth and simmer until absorbed (about 15 minutes ). Add 1 more cup broth and peas, asparagus, and broccoli. Cook until broth is absorbed and veggies are tender, about 10 more minutes. Add tomatoes, Parmesan, and basil along with remaining broth. Cook until broth is absorbed and cheese is creamy, about 10 more minutes.

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