VEGETABLE RISOTTO

VEGETABLE RISOTTO image

Yield 4

Number Of Ingredients 13

Ingredients

2 cups sliced fresh mushrooms
1 medium onion, chopped
2 cloves garlic, minced
2 tablespoons olive or cooking oil
1 cup Arborio rice
3 cups vegetable or chicken broth
3/4 cup bite size asparagus pieces
1 medium tomato, seeded and chopped (2/3 cup)
1/4 cup shredded carrot
1 cup shredded fontina cheese
1/4 cup grated parmesan cheese
3 tablespoons snipped fresh basil
Tomato slices

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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