Fix-It and Forget-It Vegetarian Cookbook: 565 Delicious Slow-Cooker, Stove-Top, Oven, And Salad Recipes, Plus 50 Suggested by Phyllis Pellman Good

Author:Phyllis Pellman Good
Language: eng
Format: mobi, epub
Publisher: Good Books
Published: 2015-01-26T22:00:00+00:00

Summer Risotto

Doreen Bishop

Harrisburg, PA

Makes 6 servings

Prep. Time: 40 minutes

Cooking Time: 30 minutes

half stick (¼ cup) butter

1 Tbsp. olive oil

1½ cups uncooked arborio rice

¾ cup diced green onions

1 Tbsp. freshly chopped garlic

5 cups hot vegetable broth, divided

12 oz. fresh green beans, trimmed and halved

8 oz. portabello mushrooms, sliced

6 medium Roma tomatoes

3 Tbsp. chopped fresh basil

½ tsp. pepper

Parmesan cheese, grated

1. Melt butter with oil in large skillet until sizzling.

2. Add rice, green onions and garlic. Cook over medium heat, stirring occasionally until onions are soft, 3-4 minutes.

3. Add one cup of hot broth, green beans and mushrooms. Stir until the broth is absorbed.

4. Keep adding broth one cup at a time, allowing it to absorb each time.

5. Stir in tomatoes, basil and pepper. Continue cooking until liquid is absorbed and tomatoes are heated through.

6. Top with grated Parmesan cheese.

Variation:

Can substitute with 1 Tbsp. jarred minced garlic, 14½-oz. can diced tomatoes, or 1 Tbsp. dried basil.

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