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Vegetable Risotto

Western.Chefs's picture
  Butter/Margarine 4 Tablespoon
  Small red potatoes 1 Pound, cut into 1/4 inch thick slices
  Green onions 3 , cut into 1 inch pieces
  Carrots 4 Medium, diced
  Water 3 Cup (48 tbs)
  Salt 1⁄2 Teaspoon
  Pepper 1⁄8 Teaspoon
  Bouillon cubes/Envelope 2 (Chicken Flavored)
  Regular long grain rice 1 1⁄2 Cup (24 tbs)
  Canned red kidney beans 19 Ounce, drained (1 Can)
  Frozen peas 1 Cup (16 tbs)
  Grated parmesan cheese 1⁄4 Cup (4 tbs)
  Shredded mozzarella cheese 2 Ounce (1/2 Of 4 Ounce Package)

1. In 12-inch skillet over medium-high heat, in hot butter or margarine, cook potato slices, green onions, and carrots, stirring often, until lightly browned, about 5 minutes.
2. Add water, salt, pepper, and chicken bouillon; over high heat, heat to boiling. Add rice; heat to boiling. Reduce heat to low; cover and simmer 20 minutes or until rice and vegetables are tender and all liquid is absorbed.
3. Into rice mixture in skillet, stir kidney beans, frozen peas, Parmesan, and mozzarella; cook, stirring gently, until beans and peas are heated through and cheese melts.

Recipe Summary

Difficulty Level: 
Rice, Vegetable

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