It's all Italian--from the creamy slow-cooked risotto to the veggie primavera.
SAVE ON THIS RECIPE!
Risotto is done when enough broth has been absorbed to make the rice just tender and the mixture creamy.
The secret to creamy risotto is adding the broth 1/2 cup at a time and cooking with frequent stirring until all the liquid is absorbed before repeating with another 1/2 cup broth.
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