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Winter Vegetable Risotto Recipe

Winter Vegetable Risotto Recipe

4 servings



1 small onion, chopped

3 cloves garlic, minced

1 cup sliced cremini or white mushrooms

1 teaspoon each: dried rosemary and thyme leaves

1 1/2 cups Arborio rice

6 cups reduced sodium vegetable broth

1 cup each: halved Brussels sprouts, cubed, peeled sweet potato, cooked until crisp-tender

1/4 cup grated Parmesan cheese

Salt and pepper, to taste


Saute onion and garlic in lightly greased large saucepan until tender, about 5 minutes. Add mushrooms and herbs, cook until mushrooms are tender, 5 to 7 minutes. Add rice, stir over medium heat until rice begins to brown, 2 to 3 minutes.


Heat broth just to boiling 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, add Brussels sprouts and sweet potato during last 10 minutes of cooking time. Stir in cheese, season to taste with salt and pepper.

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