cheesy vegetable risotto

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

Cheesy Vegetable Risotto

butter

large onion, chopped (1 cup)

garlic,

Arborio rice

carton (32 oz) Progresso™ reduced-sodium chicken broth (4 cups), warmed

(12 oz) frozen broccoli, carrots, cauliflower & cheese sauce

Parmesan cheese

parsley

pepper

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.

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.

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.

Stir in remaining 1 cup broth. Cook about 8 minutes, stirring frequently, until rice is tender and mixture is creamy. 


Meanwhile, cook frozen vegetables as directed on bag. Stir vegetables, Parmesan cheese, parsley and pepper into rice mixture. 

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Top 1 cheesy vegetable risotto recipes from across the web

The most viewed cheesy vegetable risotto recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Cheesy Vegetable Risotto

The most viewed cheesy vegetable risotto recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine