Risotto With Vegetables

Recipe Ingredients

1 1/2 tablespoons	22ml	Margarine
1 1/2 tablespoons	22ml	Olive oil
1 cup	237ml	Sliced mushrooms
1/2 cup	31g / 1.1oz	Chopped onion
1		Garlic clove - minced
1 cup	160g / 5.6oz	Uncooked Arborio rice
1		Saffron - (optional)
2 cups	474ml	Hot low-sodium chicken broth
1/2 teaspoon	2.5ml	Tabasco pepper sauce
1 1/2 cups	355ml	Hot water - divided
1		Frozen artichoke hearts - (9 oz) - cooked, drained
1/2 cup	73g / 2.6oz	Coarsely-chopped roasted red peppers

Recipe Instructions

In large skillet, heat margarine and oil over medium heat. Add mushrooms, onion and garlic; cook 5 minutes or until onions are translucent. Stir in rice; cook 1 to 2 minutes or until partly translucent. Add saffron, if desired. Add 1/2 cup hot broth and Tabasco pepper sauce; stir constantly until rice absorbs broth.

Add remaining broth and hot water, 1/2 cup at a time, stirring constantly from bottom and sides of pan. (Wait until rice just begins to dry out before adding more liquid.)

Cook and stir until rice is tender but firm to the bite and risotto is consistency of creamy rice pudding. (The total amount of liquid used will vary. Watch rice carefully to ensure proper consistency.) Total cooking time is about 30 minutes.

Stir in artichokes and roasted peppers. Serve with additional Tabasco pepper sauce, if desired.

This recipe yields 6 servings.

Source:
TABASCO PEPPERFEST COOKBOOK by McIlhenny Co., Avery Island, LA 70513 - Downloaded from their Web-Site - http://www.tabasco.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.