Rustic Vegetable Risotto
Risotto • Italian
Description
Rustic Vegetable Risotto
Ingredients
- Frozen Vegetable Mix 'Lecho' 25 oz
- Arborio rice 10 oz
- Chicken Broth 0 qt
- Fresh basil leaves 0 oz
- Goat cheese 5 oz
- Olive Oil 0 fl oz
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Place the frozen vegetables in a large deep skillet over medium heat with 2 tablespoons of olive oil.
Step 2
Cook for 10 minutes, or until softened, stirring regularly, then transfer half to a bowl.
Step 3
Add the rice to the skillet and stir for 2 minutes. Pour in a good portion of hot broth and wait until it is fully absorbed before adding more, stirring constantly, for 16–18 minutes, or until the rice is fully cooked, adding water if necessary.
Step 4
Chop most of the basil leaves and add them to the skillet along with the reserved vegetables, most of the goat cheese, and 1 tablespoon of extra virgin olive oil, seasoning to taste.
Step 5
Adjust the consistency to be creamy and thick, adding a little boiling water from the kettle if necessary.
Step 6
Serve on plates, then sprinkle with the remaining basil leaves and goat cheese.
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