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All-Season Risotto Recipe

All-Season Risotto Recipe

6 servings



2 cups each: peeled, cubed acorn or butternut squash

1 cup each: sliced zucchini cremini mushrooms, chopped red bell pepper, quartered plum tomatoes

2 teaspoons dried oregano leaves

2 tablespoons olive oil, divided

1 cup chopped onion

2 cloves garlic, minced

1 1/2 cups Arborio rice

1 1/2 quarts reduced-sodium vegetable broth

2 cups water

1/4 cup grated fat-free parmesan cheese

1 can black beans, rinsed, drained

1/2 cup frozen peas, thawed

Salt and pepper, to taste


Saute squash, zucchini, mushrooms, bell pepper, tomatoes, and oregano in 1 tablespoon oil in large skillet until tender, about 8 minutes, reserve. Saute onion and garlic in remaining 1 tablespoon oil in large saucepan until tender, 3 to 4 minutes. Add rice, stir over medium heat until rice is beginning to brown, 2 to 3 minutes.


Heat broth and water to simmering in medium saucepan, reduce heat to low to keep broth hot. Add broth to rice mixture, 1/2 cup at a time, stirring over medium heat until broth is absorbed before adding next 1/2 cup. Continue process until rice is al dente and mixture is creamy, 20 to 25 minutes. Stir in cheese, beans, peas, and reserved vegetables, cook 2 to 3 minutes. Season to taste with salt and pepper.

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