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Makes 12 servings as a side dish
Mixed Vegetable Risotto
2 tablespoons extra virgin olive oil, divided
3 ounces asparagus, cut into ½-inch pieces (about ½ cup)
1 medium carrot, cut into ½-inch pieces (about ¹∕³ cup)
1 teaspoon salt, divided
¾ teaspoon freshly ground black pepper, divided
1 small shallot, finely chopped (about ¹∕³ cup)
3 cloves garlic, finely chopped
¼ large red pepper, chopped (about ¼ cup)
1½ cups Arborio rice
½ cup white wine
6 cups chicken broth, hot
¹∕³ cup ¼-inch diced zucchini
¾ cup chopped mushrooms (any variety, cremini work very well)
½ cup frozen peas, not defrosted
½ cup frozen corn, not defrosted
¹∕³ cup grated Parmesan
1 tablespoon unsalted butter
zest from ½ lemon
1. Preheat the Cuisinart® GreenGourmet® Electric 14-inch Skillet to 325°F; add 1 tablespoon of oil. Sauté asparagus and carrot with ½ teaspoon each of salt and pepper. Cook until asparagus is slightly charred. Reserve.
2. Add remaining oil. Sauté shallot, garlic and pepper until softened, about 2 minutes. Add rice; stir to coat in oil and sauté until just transparent, 5 to 6 minutes. Add wine and let cook until absorbed by rice.
3. Add stock, ½ cup at a time, not adding more until all is absorbed by rice, about 8 to 10 minutes per batch.
4. Before the last ½ cup of stock is added to the Skillet, add the reserved asparagus and carrots, and the remaining vegetables. Stir to fully combine.
5. Once the final ½ cup of stock has been absorbed, turn off the Skillet and add the Parmesan, butter, zest and remaining salt and pepper.
6. Taste and adjust seasonings accordingly.

Servings: No serving information available

Nutritional information per serving

Calories 173 (22% from fat) • carb. 27g • pro. 4g • fat 4g • sat. fat 1g • chol. 5mg • sod. 539mg • calc. 51mg • fiber 2g

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