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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Garden Risotto

Makes: 4 servings
Start to Finish 30 mins
Garden Risotto
  • 1  cup  arborio rice or medium-grain white rice
  • 2  tablespoons  olive oil or cooking oil
  • 2  cloves garlic, minced
  • 3 1/4 - 3 1/2  cups  reduced-sodium chicken broth or vegetable broth
  • 1  cup  shredded carrot
  • 1/4  cup  thinly sliced green onion
  • 1/4 - 1/2  cup  shredded Parmesan or Romano cheese
  • 2  tablespoons  snipped fresh basil
  •  Thin carrot curls (optional)
  •  Basil leaves (optional)

1. In a large saucepan cook and stir uncooked rice in hot oil over medium heat for 5 minutes. Add garlic; cook and stir 1 minute more.

2. Meanwhile, in a medium saucepan, bring broth to boiling; reduce heat and simmer.

3. Slowly add 1 cup of the broth to rice mixture (be careful of spattering, because broth will steam up when it hits the hot pan); stir constantly. Cook and stir over medium heat until broth is absorbed (about 5 minutes).

4. Add 2 more cups of broth, 1/2 cup at a time, stirring constantly until broth is absorbed. Stir in remaining broth, shredded carrot, and green onion. Cook and stir until rice is creamy and just tender. Stir in cheese and snipped basil.

5. If desired, garnish with the carrot curls and basil leaves. Makes 4 side-dish servings.

Nutrition Facts (Garden Risotto)
  • Servings Per Recipe 4,
  • cal. (kcal) 289,
  • Fat, total (g) 10,
  • chol. (mg) 5,
  • sat. fat (g) 1,
  • carb. (g) 42,
  • fiber (g) 1,
  • pro. (g) 8,
  • vit. A (IU) 3839,
  • vit. C (mg) 4,
  • sodium (mg) 611,
  • calcium (mg) 71,
  • iron (mg) 3,
  • Percent Daily Values are based on a 2,000 calorie diet

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