Vegetable Risotto Recipe

Cook and stir for 2-3.

Vegetable risotto recipe. 3 garlic cloves minced. 1 tbsp olive oil. 1 small bundle asparagus ends trimmed or 1 small bundle broccolini stalks.

With mushrooms and chestnuts blue cheese and sage or pumpkin and spinach. For the risotto. Melt 1 tablespoon butter with.

1 large red onion diced. Add rice and pepper. In a large saucepan heat stock and keep warm.

Keep warm over low heat. EFFORT Easy Medium Challenge. Bring broth to a simmer in a 3-quart saucepan do not boil.

This recipe uses classic soffritto vegetables with a lift from lemon zest. Blanch the asparagus in the stock for 30 seconds then scoop out with a slotted spoon and drain. SERVES 1 serving 2 servings 4 servings 6 servings 8 servings A crowd.

250 g 88 oz passata or chopped tomatoes. 2 Meanwhile heat the oil in a large wide saucepan over medium heat until shimmering. In a large nonstick skillet coated with cooking spray saute garlic in butter for 2-3 minutes or until tender.