Vegetable Risotto
Ingredients
- 2 Tbsp olive oil
- 1 medium red bell pepper, diced (about 1 cup)
- 1 cup diced butternut squash
- 1 cup baby portobello mushrooms, cut in quarters
- ½ cup chopped shallot
- 2 cups uncooked arborio rice
- ½ cup dry white wine
- 6 cups vegetable stock, heated
- ½ lb asparagus or green beans, trimmed and cut into 1-inch pieces
- ½ cup grated Parmesan cheese
- ⅛ tsp salt
- ⅛ tsp pepper
Instructions
- Heat the oil in a 12-inch deep-sided skillet over medium-heat. Add the pepper, squash, mushrooms, and shallots and cook for 5 minutes or until the vegetables are tender, stirring occasionally.
- Add the rice to the skillet. Cook and stir for 2 minutes. Add the wine. Cook and stir until the wine is absorbed. Add 2 cups stock. Cook and stir until the stock is absorbed. Add the remaining stock, ½ cup at a time, stirring until the stock is absorbed before adding more, stirring in the asparagus during the last stock addition.
- Stir in the cheese. Season with the salt and black pepper. Remove the skillet from the heat. Cover and let stand for 5 minutes.
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