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Everyday Vegetable Risotto
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3 tablespoons Land O Lakes® Unsalted Butter  

1/2 cup uncooked Arborio (short grain) rice

1/4 cup sliced green onions

1 (14-ounce) can vegetable broth

1 tablespoon chopped fresh basil leaves  

1 cup frozen cut green beans  

2 medium (1/2 cup) Roma tomatoes, chopped

Grated Parmesan cheese, if desired

 *Substitute Land O Lakes® Salted Butter. **Substitute 1 1/2 teaspoons dried basil leaves. ***Substitute 4 ounces (1 cup) fresh green beans, cut into 1-inch pieces.

How to make

  1. STEP 1

    Melt 2 tablespoons butter in 10-inch skillet until sizzling; add rice and green onions. Cook over medium heat, stirring occasionally, 2-3 minutes or until onion is softened. Add vegetable broth and basil. Continue cooking 2-3 minutes or until mixture comes to a boil. Reduce heat to low. Cover; cook 15 minutes.

  2. STEP 2

    Stir in green beans. Cover; continue cooking, stirring occasionally, 10 minutes or until rice is tender and all liquid is absorbed.

  3. STEP 3

    Stir in tomatoes and remaining butter; continue cooking 1 minute or until heated through. Sprinkle with cheese, if desired. Season to taste with salt and pepper.

Tip #1

Arborio rice is used because of its higher starch level that gives this recipe its creamy texture.

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