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Risotto With Vegetables

American.foodie's picture
  Butter/Margarine 2 Tablespoon
  Vegetable oil 2 Tablespoon
  Onion 1 Medium, chopped
  Garlic 1 Clove (5 gm), minced
  Sliced mushrooms 1 Cup (16 tbs)
  Uncooked arborio rice/Long grain rice 1 Cup (16 tbs)
  Hot chicken broth 2 Cup (32 tbs), divided
  Tabasco pepper sauce 1⁄4 Teaspoon
  Hot water 1 1⁄2 Cup (24 tbs), divided
  Frozen artichoke hearts 9 Ounce, cooked, drained (1 Package)
  Roasted red peppers 1⁄2 Cup (8 tbs), coarsely chopped (Fresh / Canned)

In medium skillet heat butter and oil; cook onion, garlic and mushrooms 5 minutes or until onions are translucent.
Add rice; cook 1 to 2 minutes or until partly translucent.
Stir in saffron, if desired.
Add 1/2 cup hot broth and Tabasco® sauce; stir constantly until rice absorbs broth.
Add remaining broth and hot water, 1/2 cup at a time; stir constantly from bottom and sides of pan and wait until rice just begins to dry out before adding more liquid.
Cook and stir until rice is tender but firm to the bite, and is the consistency of creamy rice pudding.
Total cooking time is about 30 minutes.
Stir in artichokes and roasted peppers.

Recipe Summary

Difficulty Level: 
Main Dish
Rice, Vegetable

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Average: 4 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1243 Calories from Fat 481

% Daily Value*

Total Fat 55 g84%

Saturated Fat 19.4 g97%

Trans Fat 0 g

Cholesterol 64.5 mg21.5%

Sodium 1961 mg81.7%

Total Carbohydrates 178 g59.3%

Dietary Fiber 5.5 g22.2%

Sugars 26.6 g

Protein 9 g17.7%

Vitamin A 77% Vitamin C 106.9%

Calcium 11.3% Iron 13.7%

*Based on a 2000 Calorie diet

Risotto With Vegetables Recipe