My Recipe for Garden Risotto

nicole monturo garden risotto

Makes 4 servings

Total Cook Time ~ 30 minutes

  • 2 cans (14.5 oz. each) Chicken Broth
  • 1/3 cup Dry White Wine (Chardonnay)
  • 2 Tbsp. of Olive Oil
  • 2 Tbsp. of Butter or Margarine
  • 1 Cup of Arborio Rice
  • ½ Cup diced Carrots
  • ½ Cup diced Zucchini
  • ½ Red Bell Pepper – diced
  • ½ Cup Asparagus tips
  • 2 Cloves Garlic – minced
  • 1/3 Cup grated Parmesan cheese
  • 1 Tbsp. of fresh chopped Basil

In medium saucepan, heat chicken broth and wine over medium heat. Reduce heat to keep broth hot but not boiling throughout cooking process. In another saucepan, heat olive oil and butter over medium-high heat until butter melts. Add rice, cook stirring constantly for 1 minute. Reduce heat to medium-low; add chopped carrots and 1 cup of broth mixture, cook stirring frequently for 5 minutes or until moisture is absorbed. Add another cup of hot broth; cook stirring frequently for 5 minutes or until most moisture is absorbed. Add zucchini, bell pepper, asparagus, garlic and remaining broth; cook stirring for about 15 minutes or until rice is tender and has very creamy texture.

Stir in the Parmesan and basil and it is ready to serve.