Garden Vegetable Risotto
Fresh vegetables from your garden are bursting with flavor in this risotto recipe. This is a colorful easy-to-make vegetarian recipe that tastes delicious.
Are you a home user looking for a natural soup broth?
Cook’s Delight® soup broth concentrate is available on Amazon
This Recipe Is:
|4||Dinner||Vegetarian||Cook’s Delight® Organic Vegetable Base VG-939|
- 6 c water
- 3/4 c fresh green beans trimmed and cut into 1-inch pieces
- 1 small zucchini coarsely chopped
- 1 small yellow summer squash coarsely chopped
- 5 tsp Cook's Delight® Vegetable Base
- 1 tbsp olive oil
- 1 -1/2 c uncooked short grain Aborio rice
- 1/2 c sliced green onions
- 1 tsp Mrs. Dash seasoning
- 3 Roma tomatoes coarsely chopped
- 1 tbsp chopped fresh basil
- 1/2 c Asiago shredded cheese
- 4 bread bowls -optional
Cook’s Delight® Organic Vegetable Soup Base
Cook’s Delight® Supreme Low Sodium Vegetable Soup Base
Bring 1 cup water to a boil in 2 quart saucepan over high heat. Add green beans. Return to a boil. Reduce heat, cover and simmer beans for 6 minutes.
Add zucchini and yellow squash to the saucepan with beans. Simmer until vegetables are crisp, about 2 to 3 minutes. Drain and set aside.
Boil 5 cups of water and add 5 tsp of Cook's Delight® Vegetable Base to make vegetable broth. Reduce heat and keep broth simmering.
Heat oil in large saucepan (3 quart) over medium heat until hot.
Add rice and green onions and cook while stirring for 2 minutes.
Pour in 1 cup of hot vegetable broth. Add Mrs. Dash seasoning and bring to a boil. Reduce heat to medium low.
Cook while stirring until most of liquid is absorbed. Add 1/2 cup more of vegetable broth and repeat stirring until most of liquid is absorbed. Continue adding 1/2 cup until rice is tender and creamy but still slight firm in center.
Add the cooked vegetables, tomato and basil. Stir until heated through, about 2-3 minutes.
Add cheese and stir to incorporate.
Serve. For a fun addition, put warm risotto in bread bowls.