More Great Recipes: Low Fat | Rice | Savory | Spicy

Sauteed Vegetable Risotto


User Avatar
Member since 2007

Serves 4 | Prep Time 10 minutes | Cook Time 40 minutes

Ingredients

1 c. arborio rice
3 1/2 c. lamb stock or vegetable stock, divided
1 clove garlic, minced
1 Tbls. butter
2 Tbls. olive oil
1 medium onion, chopped
1 c. raw mixed vegetables, chopped (you can use anything you like: tomato, green peas/beans, asparagus, squash, zucchini, potatoes...)
1 Tbls. fresh parsley, chopped
2 tsp. red pepper flakes
1/4 c. shredded parmesan
salt and pepper to taste


Heat stock in microwave or a large pot.


In another large pot, heat butter and 1 Tbls. oil until butter melts.


Add rice, and stir over medium high heat until toasted (about 3 minutes).


Add stock, 1/2 cup at a time to risotto, stirring constantly and waiting until stock is absorbed before each addition. Continue until rice is tender and 3 c. of stock are absorbed. Set remaining stock aside. Stir parmesan into risotto and remove from heat.


In a saute pan, heat remaining oil.


Saute onion until just tender.


Add remaining vegetable and cook over medium high heat until just tender.


Add remaining lamb stock, red pepper flakes, parsley, salt and pepper to taste and cook until stock is reduced by half.


Fold vegetables into risotto and serve with sprinkle of parsley and cheese.


Pairs Well With


Notes

Day 3 of our week of "Using up all of the lamb" recipes!

'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

11173 Downloads
FREE
Disney's Tinker Bell "Secret of the Wings Cookbook"
By BakeSpace Fairies

6 Recipes

439 Downloads
FREE
A dash of local for every season
By slyasafox15

22 Recipes

12 Downloads
FREE
Torta Cubana
Torta Cubana
Pecan Cookie Waffles with Honey-Cinnamon Butter
Pecan Cookie Waffles with Honey-Cinnamon Butter
Mixed Berry Tart
Mixed Berry Tart