Vegetable Risotto

Vegetable Risotto
Servings: 4 Prep 20 mins Cook 40 mins

Ingredients

  • 4 tablespoons unsalted butter
  • 1 medium onion, chopped
  • 1 yellow bell pepper, chopped
  • 1 large bunch asparagus, cut into 1-inch pieces
  • 1 cup mushrooms, sliced
  • 1 1/2 cups arborio rice
  • 4 cups vegetable or chicken stock
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • Grated Parmesan (optional)

Make It

1. Heat 2 tbsp of the butter in a heavy-bottomed skillet.

2. Add onion and pepper and saute over medium heat until softened, about 5 minutes. Add asparagus and mushrooms; cook 2 minutes.

3. Reduce heat to low, add rice and stir constantly. Gradually pour in 1 cup of the stock; reduce heat to medium-low. Stirring constantly, add remaining stock in 1/2-cup increments as it gets absorbed, about 30 minutes total, until rice is tender.

4. Season with salt and pepper. Stir in remaining 2 tbsp butter and, if desired, Parmesan.