Risotto with Vegetable Stock

search

    Risotto with Vegetable Stock

    Ingredients

    • 3 cups vegetable stock
    • 3 tablespoons unsalted butter
    • 2 medium shallots, minced
    • 1 cup Arborio rice
    • 3 ounces grated Parmesan cheese (about 3/4 cup)

    Instructions

    Serves 4. Bring vegetable stock and 1 cup water to simmer in small saucepan over medium-high heat; reduce heat to low and keep hot. Meanwhile, heat butter in heavy-bottomed medium saucepan over medium-high heat until foaming; add shallots and saute until softened, about 1 minute. Stir in rice and saute until translucent, about 2 minutes. Using medium ladle, stir 1/2 cup hot stock into rice; simmer, stirring frequently, until rice has absorbed most of the liquid, about 3 minutes. Continue to stir in hot stock in 1/2-cup additions until all stock has been used and rice is tender and creamy, about 25 minutes. Off heat, stir in cheese; let stand, covered, 2 minutes. Serve immediately.

    Your Recently Viewed Recipes

    Leave a Comment

    Rate

    Cancel Reply to Comment

    Thanks for your comment. Don't forget to share!

    Close

    Report Inappropriate Comment

    Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

    Thank you for taking the time to improve the content on our site.

    Close Window