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TEST KITCHEN APPROVED

Roasted Vegetable Risotto

Name: Roasted Vegetable Risotto
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 5 servings
Cuisine: Europe, Italian
Ingredients: 3 cups chicken stock; 3 garlic cloves, minced; 3 tablespoons butter; 1 cup uncooked arborio rice; 1/4 teaspoon pepper; 1/4 cup white wine; 2 cups Roasted Green Vegetable Medley; 2 tablespoons grated Parmesan cheese

TEST KITCHEN APPROVED

Total Time:Prep: 10 min. Cook: 30 min.

By Taste Of Home Editorial Team

Recipe by Erin Breed, Cary, North Carolina

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jun. 27, 2023

Risotto seems like an indulgence, but this one is easy to make and the taste is like something created by a professional chef! The roasted vegetables add wonderful flavor to the creamy, rich rice dish.—

TEST KITCHEN APPROVED

Roasted Vegetable Risotto

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Yield:5 servings

Prep:10 min

Cook:30 min

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Ingredients

3 cups chicken stock
3 garlic cloves, minced
3 tablespoons butter
1 cup uncooked arborio rice
1/4 teaspoon pepper
1/4 cup white wine
2 cups Roasted Green Vegetable Medley
2 tablespoons grated Parmesan cheese

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Directions

1
In a large saucepan, heat stock and keep warm. In a large nonstick skillet, saute garlic in butter for 2-3 minutes or until tender. Add rice and pepper; cook and stir for 2-3 minutes. Reduce heat; stir in wine. Cook and stir until all of the liquid is absorbed.

2
Add heated broth, 1/2 cup at a time, stirring constantly. Allow the liquid to absorb between additions. Cook just until risotto is creamy and rice is almost tender. (Cooking time is about 20 minutes.) Add vegetables; cook and stir until heated through. Sprinkle with cheese. Serve immediately.