Asiago Vegetable Risotto

Asiago Vegetable Risotto

prep time

minutes
cook time

minute
servings
8

Ingredients
















Cooking Instructions

1

In 3-quart pan, heat 1 tablespoon butter and olive oil over medium-high heat. Add rice and stir continuously until edges of kernels are translucent; about 3 to 4 minutes. Add 1/2 cup broth and stir until it is absorbed; about 3 minutes. Reduce heat to medium and add another 1/2 cup broth, saffron, zucchini, asparagus, red pepper, onions and pepper. Cook until all liquid is absorbed; stirring frequently. Continue to add remaining broth, 1/2 cup at a time, cooking until liquid is absorbed each time. When all liquid has been added and absorbed, stir in lemon juice, asiago and remaining butter. Mixture should be creamy and rice should be al dente.


2

Before serving, stir in basil, pine nuts and bacon.


Ingredients
















Cooking Instructions

1

In 3-quart pan, heat 1 tablespoon butter and olive oil over medium-high heat. Add rice and stir continuously until edges of kernels are translucent; about 3 to 4 minutes. Add 1/2 cup broth and stir until it is absorbed; about 3 minutes. Reduce heat to medium and add another 1/2 cup broth, saffron, zucchini, asparagus, red pepper, onions and pepper. Cook until all liquid is absorbed; stirring frequently. Continue to add remaining broth, 1/2 cup at a time, cooking until liquid is absorbed each time. When all liquid has been added and absorbed, stir in lemon juice, asiago and remaining butter. Mixture should be creamy and rice should be al dente.


2

Before serving, stir in basil, pine nuts and bacon.


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Tagged in: Asiago Entrée

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