Skip to Content
Ver en Español
Menu

Cheesy Vegetable Risotto

  • Save Recipe
  • Prep 30 min
  • Total 30 min
  • Ingredients 10
  • Servings 8
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to make?
  • Save
  • Share
  • Keep Screen On
You're just 30 minutes away from a creamy veggie risotto side dish.
by Qué Rica Vida Cocina
Updated Feb 17, 2010
  • Save
  • Share
  • Keep Screen On

Ingredients

  • 1 tablespoon butter or margarine
  • 2 tablespoons olive or vegetable oil
  • 1 large onion, chopped (1 cup)
  • 1 clove garlic, finely chopped
  • 1 cup uncooked Arborio rice
  • 1 carton (32 oz) Progresso™ reduced-sodium chicken broth (4 cups), warmed
  • 1 bag (12 oz) frozen broccoli, carrots, cauliflower & cheese sauce
  • 1/2 cup shredded Parmesan cheese
  • 2 tablespoons chopped fresh parsley
  • 1/4 teaspoon coarse ground pepper

Directions

  •  
    1
    In 2-quart saucepan, heat butter and oil over medium-high heat until butter is melted. Add onion and garlic; cook 3 to 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 the broth. Cook 2 to 3 minutes, stirring constantly, until broth is absorbed.
  •  
    3
    Reduce heat to medium. Stir in 1 1/2 cups of the broth; cook uncovered about 5 minutes, stirring frequently, until broth is absorbed. Stir in another 1 cup of the broth; cook uncovered about 5 minutes longer, stirring frequently, until broth is absorbed.
  •  
    4
    Stir in remaining 1 cup broth. Cook about 8 minutes, stirring frequently, until rice is tender and mixture is creamy.
  •  
    5
    Meanwhile, cook frozen vegetables as directed on bag. Stir vegetables, Parmesan cheese, parsley and pepper into rice mixture.

Expert Tips

  • tip 1
    No fresh parsley? Toss in a couple teaspoons of dried parsley flakes or basil leaves.

Nutrition Information

200 Calories, 7g Total Fat, 7g Protein, 26g Total Carbohydrate, 3g Sugars

Nutrition Facts

Serving Size: 1 Serving (1/2 Cup)
Calories
200
Calories from Fat
70
Total Fat
7g
11%
Saturated Fat
2 1/2g
13%
Trans Fat
0g
Cholesterol
10mg
3%
Sodium
560mg
24%
Potassium
70mg
2%
Total Carbohydrate
26g
9%
Dietary Fiber
1g
6%
Sugars
3g
Protein
7g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
8%
8%
Calcium
10%
10%
Iron
6%
6%
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

  • You're just 30 minutes away from a creamy veggie risotto side dish.
  • 2010 © and ®/™ of General Mills
© 2024 ®/TM General Mills All Rights Reserved