Cheesy Vegetable Risotto

By melanieroe

Prep Time: 30 Min
Total Time: 30 Min
Makes: 8 servings

NUTRITION INFORMATION:
1 Serving (1/2 Cup): Calories 200 (Calories from Fat 70); Total Fat 7g (Saturated Fat 2 1/2g, Trans Fat 0g); Cholesterol 10mg; Sodium 840mg; Total Carbohydrate 26g (Dietary Fiber 1g, Sugars 3g); Protein 7g Percent Daily Value*: Vitamin A 10%; Vitamin C 8%; Calcium 10%; Iron 6% Exchanges: 1 1/2 Starch; 0 Other Carbohydrate; 1 Vegetable; 1 Fat Carbohydrate Choices: 2
*Percent Daily Values are based on a 2,000 calorie diet.

Ingredients

• 1 tablespoon butter or margarine
• 2 tablespoons olive or vegetable oil
• 1 large onion, chopped (1 cup)
• 1 clove garlic, finely chopped
• 1 cup uncooked Arborio rice
• 1 carton (32 oz) Progresso® reduced-sodium chicken broth (4 cups), warmed
• 1 bag (12 oz) Green Giant® Valley Fresh Steamers™ frozen broccoli, carrots, cauliflower & cheese sauce
• 1/2 cup shredded Parmesan cheese
• 2 tablespoons chopped fresh parsley
• 1/4 teaspoon coarse ground pepper

Preparation

Step 1

1. 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.
2. 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.
3. 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.
4. Stir in remaining 1 cup broth. Cook about 8 minutes, stirring frequently, until rice is tender and mixture is creamy.
5. Meanwhile, cook frozen vegetables as directed on bag. Stir vegetables, Parmesan cheese, parsley and pepper into rice mixture.
High Altitude (3500-6500 ft): In step 2, before stirring in rice, reduce heat to medium. In step 4, cook about 16 minutes.