Cheesy Vegetable Risotto

 

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) Green Giant® Valley Fresh Steamers™ frozen broccoli, carrots, cauliflower & cheese sauce

1/2

cup shredded Parmesan cheese

2

tablespoons chopped fresh parsley

1/4

teaspoon coarse ground pepper

• 1 In 10-inch nonstick skillet, 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.