Roasted Vegetable Risotto

Ingredients

• Chicken stock

  Soup, home-prepared

  3 cup or 720g

• Garlic

  Raw

  3 cloves, minced or 9g

• Butter

  Unsalted

  3 tbsp or 43g

• Rice

  Brown, Instant - Safeway

  1 cup dry or 200g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• White wine

  Alcoholic beverage, table

  2 fl oz or 59g

• Vegetables

  Asia Style, Frozen - Great Value

  2 cup or 224g

• Parmesan cheese

  Grated

  2 tbsp or 10g

Directions

1. In a large saucepan, heat stock and keep warm. In a large nonstick skillet coated with cooking spray, saute garlic in butter for 2-3 minutes or until tender. Add rice and pepper; cook and stir for 2-3 minutes. Reduce heat; stir in wine. Cook and stir until all of the liquid is absorbed. , Add heated broth, 1/2 cup at a time, stirring constantly. Allow the liquid to absorb between additions. Cook just until risotto is creamy and rice is almost tender. (Cooking time is about 20 minutes.) Add vegetables; cook and stir until heated through. Sprinkle with cheese. Serve immediately.
2. Recipe by: Taste of Home (source: https://www.tasteofhome.com/recipes/roasted-vegetable-risotto/)

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