Summer Risotto

Summer Risotto
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Fresh vegetables enhance this Italian-inspired risotto.
10 min
Prep Time
35 min
Total Time
6 servings

Ingredients

1
Half Stick (1/4 cup) Land O Lakes® Butter with Olive Oil & Sea Salt
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
 
*Substitute 1 tablespoon dried basil leaves.

Directions

  1. Melt butter 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.
  2. 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.
  3. Stir in tomatoes, basil and pepper; continue cooking 1 minute or until heated through. Top with cheese, if desired.

Recipe Tips

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
Cholesterol
15mg
Carbohydrates
29g
Protein
4g
Fat
8g
Sodium
860mg
Dietary Fiber
3g

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