Vegetable Risotto with Parmesan |
A creamy combination of milk with rice and sweet vegetables makes this risotto one of the most satisfying meals you'll ever have. Makes 4 servings.
Prep time: 10 mins
Cook time: 35 mins
Ingredients
- 1 tbsp (15 mL) olive oil
- 4 cloves garlic, minced
- 2 cups (500 mL) sliced mushrooms
- 1 onion, chopped
- 1 tsp (5 mL) dried basil
- 1/2 tsp (2 mL) pepper
- 1-1/2 cups (375 mL) medium-grain of short-grain (arborio or Italian-
- style) rice
- 3 to 3 1/2 cups (750*mL to 875 mL) milk*
- 1 cup (250 mL) vegetable or chicken stock
- 1 sweet pepper, diced (red, yellow or green)
- 1 cup (250 mL) corn kernels
- 1/2 cup (125 mL) diced celery or zucchini
- Grated rind of 1/2 lemon
- 1/2 cup (125 mL) freshly grated Canadian Parmesan cheese
- Salt, to taste
Directions
1. In heavy saucepan, heat oil over medium-high heat; sauté garlic, mushrooms, onion, basil and pepper, stirring, for 10 min or until mushrooms are browned. Add rice; cook, stirring for 1 min.
2. Reduce heat to medium. Stir in 3 cups (750 mL) of the milk and the stock; bring barely to boil. Cover and reduce heat to low; simmer for 10 min.
3. Stir in peppers and corn; cook, covered, for 15 min or until liquid is almost absorbed and rice is still slightly firm to the bite. Stir in remaining milk; then celery, lemon rind and Canadian Parmesan cheese until mixture is creamy. Add salt to taste.
Nutrients per serving: 520 calories, 19 g protein, 86 g carbohydrates, 12 g fat, 4.5 g fibre, 490 mg sodium.
Recipe courtesy of Dairy Farmers of Canada. For more recipes, visit www.dairygoodness.ca
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