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Cheesy Vegetable Risotto

Betty Crocker Kitchens
Updated Nov 26, 2008
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You're just 30 minutes away from a creamy veggie risotto side dish.

Cheesy Vegetable Risotto

  • Prep Time 30 min
  • Total 30 min
  • Servings 8
  • Ingredients 10
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Ingredients

  • 1 tablespoon butter or margarine
  • 2 tablespoons olive or vegetable oil
  • 1 large onion, chopped (1 cup)
  • 1 clove garlic, finely chopped
  • 1 cup uncooked Arborio rice
  • 1 carton (32 oz) Progresso™ reduced-sodium chicken broth (4 cups), warmed
  • 1 bag (12 oz) frozen broccoli, carrots, cauliflower & cheese sauce
  • 1/2 cup shredded Parmesan cheese
  • 2 tablespoons chopped fresh parsley
  • 1/4 teaspoon coarse ground pepper
Make With
Progresso Broth

Instructions

  • Step 
    1
    In 10-inch nonstick skillet, heat butter and oil over medium-high heat until butter is melted. Add onion and garlic; cook 3 to 4 minutes, stirring frequently, until onion is tender.
  • Step 
    2
    Stir in rice. Cook, stirring occasionally, until edges of kernels are translucent. Stir in 1/2 cup of the broth. Cook 2 to 3 minutes, stirring constantly, until broth is absorbed.
  • Step 
    3
    Reduce heat to medium. Stir in 1 1/2 cups of the broth; cook uncovered about 5 minutes, stirring frequently, until broth is absorbed. Stir in another 1 cup of the broth; cook uncovered about 5 minutes longer, stirring frequently, until broth is absorbed.
  • Step 
    4
    Stir in remaining 1 cup broth. Cook about 8 minutes, stirring frequently, until rice is tender and mixture is creamy.
  • Step 
    5
    Meanwhile, cook frozen vegetables as directed on bag. Stir vegetables, Parmesan cheese, parsley and pepper into rice mixture.

Nutrition

200 Calories
7g Total Fat
7g Protein
26g Total Carbohydrate
3g Sugars

Nutrition Facts

Serving Size: 1 Serving (1/2 Cup)
Calories
200
Calories from Fat
70
Total Fat
7g
11%
Saturated Fat
2 1/2g
13%
Trans Fat
0g
Cholesterol
10mg
3%
Sodium
840mg
35%
Potassium
65mg
2%
Total Carbohydrate
26g
9%
Dietary Fiber
1g
6%
Sugars
3g
Protein
7g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
8%
8%
Calcium
10%
10%
Iron
6%
6%
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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