Rapid Risotto

Name: Rapid Risotto
Yield: Yield: 6 servings.
Ingredients: 4½ cups vegetable broth (low-sodium or regular); 4½ cups vegetable broth (low-sodium or regular); 1 large onion, cut in chunks; 2 cloves garlic; 1 to 2 Tbsp olive oil; 1 carrot, cut in chunks; ½ cup white wine; 1½ cups uncooked arborio rice; salt and freshly ground black pepper to taste; salt and freshly ground black pepper to taste; 1 tsp each dried basil and dried thyme; 1 tsp each dried basil and dried thyme; ½ cup roasted red peppers, cut in strips, or use storebought; 1 cup frozen green peas; chopped fresh parsley and green onions, for garnish; ½ cup grated Parmesan cheese; 4½ cups vegetable broth (low-sodium or regular); chopped fresh parsley and green onions, for garnish

Preparation info

Yield:
6
servings.

Difficulty
Easy

Appears in

The New Food Processor Bible

By Norene Gilletz

Published 2011

About

Classic risotto requires almost constant stirring. With this method, you won’t go as stir-crazy!

Ingredients

4½ cups vegetable broth (low-sodium or regular)
2 cloves garl

Side dish
Gluten-free
Vegetarian

Method

Heat broth until almost boiling; keep warm.

steel blade: Drop garlic through feed tube while machine is running; process until minced. Add onion and carrot. Process with several quick on/off pulses, until coarsely chopped.

Heat oil in large saucepan. Sauté vegetables for 5 minutes on medium heat, until softened. Stir in rice, making sure grains are lightly coated with oil. Add 1