Cheesy Vegetable Risotto

You're just 30 minutes away from a creamy veggie risotto side dish.

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( 30 Ratings)

30 Ratings

5 Stars 50%

4 Stars 17%

3 Stars 17%

2 Stars 13%

1 Stars

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Prep Time 30 min
Total Time 30 min
Servings 8

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) 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

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Directions

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.