yesterdays veggies...todays loaded veggie risotto
(1 rating)
I LOVE RISOTTO N HAD THE TIME TO PREPARE IT ...OH YEA N I ALSO HAD ALL THESE VEGGIES MY KIDS PREPARED FOR MY MOTHERS DAY. NEEDLESS TO SAY I HAD PLENTY LEFT OVER....VIOLA. VEGGIE RISOTTO IS MADE!
(1 rating)
yield
4 serving(s)
prep time
10 Min
cook time
35 Min
method
Stove Top
Ingredients For yesterdays veggies...todays loaded veggie risotto
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2 Tbspbutter
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1 Tbspolive oil
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2 lgscallions, slicd thin
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4 clovegarlic, choppd
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1 crisotto
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1/2 cwhite wine
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4 cchicken broth (u may need 1/2 cup more)
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1/2 cparmesean cheese
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1/2 tspcayenne pepper (less mayb used )
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1 ceach. cookd n choppd broccoli, zuchini, asparagus, 1/2 cup mushrooms (yesterdays veggies ;)
How To Make yesterdays veggies...todays loaded veggie risotto
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1PUT CHICKEN BROTH IN SMALL POT N KEEP SIMMERN THRU OUT PREPARING THIS DISH ;)
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2IN A LARGE PAN MELT BUTTER N OLIVE OIL. ADD CHOPPD SCALLIONS AND GARLIC...SAUTÉ TILL JUST TURNN BROWN 4-5 MINUTES.
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3ADD RISOTTO N STIR A COUPLE OF MINUTES. ADD WHITE WINE N ON MED HEAT COOK TILL WINE IS EVAPORATED.
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4ONE LADLE OF CHICKEN BROTH AT A TIME ADD TO RISOTTO MIXTURE. N STIR N STIR. UNTIL LIQUID IS ABSORBED.....THEN ADD ANOTHER LADLE OF BROTH N STIR N STIR.....UNTIL ALL BROTH HAS BEEN ADDED. ADDITNL BROTH MAYB NEEDD UNTIL RISOTTO IS TENDER. TURN HEAT TO LOW N ADD PARM CHEESE N CAYENNE PEPPER STIR TO COMBINE.
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5ADD MIXED VEGGIE COMBO N MIX TO COMBINE. ADD S n P TO TASTE.
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6ENJOY :)
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for YESTERDAYS VEGGIES...TODAYS LOADED VEGGIE RISOTTO:
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