| Pecan Topped Veggie Risotto |
Recipe Type: Entree
- 1 Tablespoon Land O Lakes Butter Quarters
- 2 Tablespoons Filippo Berio Olive Oil
- 1 Genuine Vidalia Onions, Diced
- 1 Clove Garlic, Chopped Finely
- 1 Cup Short Grain Arborio rice
- 4 Cups Swanson Chicken Broth, Warmed
- 1 Bag Birds Eye Steamfresh Mixed Veggies
- 3/4 Cups Stella Shredded Parmesan Cheese
- 2 Tablespoons Chopped Parsley
- Ground Pepper, To Taste
- 1/2 Cup Diamond Chopped Pecans
- Heat up butter in a larger skillet over medium high heat. Once the butter has melted, add the chopped onion and garlic into the pan. Let it cook for 3 to 4 minutes, stirring frequently. When the onions are tender, add the rice into the skillet. Stir.
- Let it cook while occasionally stirring. When the edges of the rice become translucent, you can pour 1/2 Cup of the chicken broth to the pan. Let cook for another 2 to 3 minutes until the broth has absorbed (2 to 3 minutes).
- Bring heat down to medium. Add 1 1/2 Cups of the broth to the pan and let cook for 5 minutes or so, stirring frequently. Once the broth has absorbed, stir in 1 cup of broth. Cook for 8 minutes (still stirring frequently) until the rice has become tender and the mixture has become creamy.
- Meanwhile, cook the vegetables according to the directions on the package. Stir in the veggies, Parmesan cheese, parsley and pepper into the pan.
- Once cheese has melted, transfer your risotto to plates. Sprinkle with the chopped pecans for extra texture. Serve.
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