Summer Risotto

Summer Risotto

Fresh vegetables enhance this Italian-inspired risotto.

10 min. prep time
6 servings
000 Ratings


1 1/2 cups uncooked Arborio rice
3/4 cup sliced green onions
1 tablespoon finely chopped fresh garlic
3 (14-ounce) cans vegetable broth
12 ounces (3 cups) fresh green beans, cut into 1-inch pieces
6 medium (1 1/2 cups) Roma tomatoes, chopped
3 tablespoons chopped fresh basil leaves*
1/2 teaspoon pepper
Freshly shaved Parmesan cheese, if desired


Melt Butter with Olive Oil in 12-inch skillet until sizzling; add rice, green onions and garlic. Cook over medium heat, stirring occasionally, 3-4 minutes or until onion is softened.

Continue cooking, adding 1 cup vegetable broth at a time and stirring occasionally, 20 minutes or until broth is absorbed. Stir in green beans; continue cooking and adding broth 5-10 minutes or until rice is tender and all liquid is absorbed.

Stir in tomatoes, basil and pepper; continue cooking 1 minute or until heated through. Top with cheese, if desired.

*Substitute 1 tablespoon dried basil leaves.

Recipe Tip

Arborio rice is used to make risotto, a creamy Italian rice dish. The Italian rice is shorter and fatter than more common long grain rice. It is high in starch which lends to its creaminess.

Nutrition Facts (1 serving)

Calories: 190

Fat: 8g

Cholesterol: 15mg

Sodium: 860mg

Carbohydrates: 29g

Dietary Fiber: 3g

Protein: 4g

Recipe #12117B©2008Land O'Lakes, Inc.

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