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Garden-style Risotto

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Description Edit

Makes 6 servings.

Ingredients Edit

Directions Edit

  1. Cook tomatoes and zucchini in 1 tablespoon olive oil in large skillet over medium heat until tender crisp. Remove vegetables; set aside.
  2. Cook onion in remaining 1 tablespoon olive oil until soft.
  3. Add rice; stir 2 to 3 minutes. Add wine; stir until absorbed. Increase heat to medium high; stir in 1 cup broth. Cook, uncovered, stirring frequently, until broth is absorbed.
  4. Continue stirring and adding remaining 1 cup broth and water, allowing each cup to be absorbed before adding another, until rice is tender and mixture has a creamy consistency. It will take approximately 25 to 30 minutes.
  5. Stir in cheese, pepper, cream and reserved vegetables; serve immediately.

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