1
taza de arroz estilo Arborio (para risotto), sin cocinar
1
cartón (32 oz) de caldo de pollo reducido en sodio Progresso® (4 tazas), caliente
1
bolsa (12 oz) de mezcla de brócoli, zanahorias, coliflor en salsa de queso Green Giant® Valley Fresh Steamers™
1/2
taza de queso parmesano rallado
2
cucharadas de perejil fresco picado
1/4
cucharadita de pimienta en grano
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Instrucciones
1
En una olla de 2 cuartos de galón, calienta la mantequilla y el aceite a fuego medio alto hasta que la mantequilla este derretida. Agrega la cebolla y el ajo; cocina 3 a 4 minutos, revolviendo frecuentemente hasta que la cebolla este transparente.
2
Agrega el arroz. Cocina, revolviendo ocasionalmente, hasta que las orillas de los granos estén transparentes. Agrega 1/2 taza de caldo de pollo. Cocina de 2 a 3 minutos, revolviendo constantemente hasta que el caldo se haya absorbido.
3
Reduce el fuego a medio. Agrega 1 1/2 tazas de caldo de pollo; cocina sin cubrir durante 5 minuto, revolviendo constantemente hasta que el liquido se absorba.
4
Agrega la taza restante de caldo de pollo. Cocina aproximadamente 8 minutos, revolviendo constantemente, hasta que el arroz este suave y la mezcla cremosa.
5
Mientras tanto, cocina las verduras congeladas como lo indica el paquete. Agrega las verduras, el queso parmesano el perejil y la pimienta en la mezcla del risotto.
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Consejos de expertos
consejo 1
No tienes perejil fresco a la mano? Sustituye por dos cucharaditas de perejil seco (deshidratado) o de albahaca.
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