CHEESY VEGETABLE RISOTTO

CHEESY VEGETABLE RISOTTO image

Yield 4 servings

Number Of Ingredients 10

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1 Tbsp. Butter or Margarine
2 Tbsp. Olive or Vegetable Oil
1 Large Onion, Chopped
1 Clove Minced Garlic
1 Cup Uncooked Arborio Rice (Very Important to Use Arborio)
1 Carton (32 oz) Chicken Broth
1 Bag Frozen Broccoli, Carrots, Cauliflower, and Cheese Sauce Mix
1/2 Cup Shredded Parmesan Cheese (Can Substitute Cheddar)
2 Tbsp. Chopped Fresh Parsley (Optional, or Use Dried)
1/4 tsp. Ground Black Pepper

Steps:

1. In 10 inch non-stick skillet, heat butter and oil over medium-high heat until butter is melted. Add onion and garlic; cook 3 - 4 minutes, stirring frequently, until onion is tender. 2. Stir in rice. Cook stirring occasionally, until edges of kernels are translucent. Stir in 1/2 cup of broth. Cook 2 - 3 minutes, stirring constantly until broth is absorbed. 3. Reduce heat to medium. Stir in 1 1/2 cups of broth, cook uncovered until broth is absorbed. Stir in another 1 cup of broth and stir frequently until broth is absorbed. 4. Stir in remaining 1 cup of broth. Cook until rice is tender and mix is creamy. 5. Meanwhile, cook frozen vegetables according to package directions. Stir vegetables into rice mix. Add cheese, parsely, and pepper.