Skillet Vegetable Medley Risotto Food

SKILLET VEGETABLE MEDLEY "RISOTTO"

Steps:

• Heat olive oil in nonstick skillet over medium heat and cook onion 3 minutes or until softened.
• Add mushrooms and garlic and cook 3 minutes.
• Stir in wine and bring to a boil over high heat. Reduce heat to low and cook 1 minute.
• Stir in Green Giant® Riced Cauliflower Medley and cook over medium heat 4 minutes or until softened.
• Add asparagus and cook 2 minutes or until tender. Stir in Parmesan cheese.

ROASTED VEGETABLE RISOTTO

Steps:

• In a large saucepan, heat stock and keep warm. In a large nonstick skillet coated with cooking spray, saute garlic in butter for 2-3 minutes or until tender. Add rice and pepper; cook and stir for 2-3 minutes. Reduce heat; stir in wine. Cook and stir until all of the liquid is absorbed. , Add heated broth, 1/2 cup at a time, stirring constantly. Allow the liquid to absorb between additions. Cook just until risotto is creamy and rice is almost tender. (Cooking time is about 20 minutes.) Add vegetables; cook and stir until heated through. Sprinkle with cheese. Serve immediately.

WINTER-VEGETABLE MEDLEY

Steps:

• Peel sweet potato and slice in food processor. Peel white potato and slice in food processor.
• Heat large nonstick skillet until it is very hot.
• Reduce heat to medium, and add oil. Saute potatoes, turning often.
• Meanwhile, mince garlic and add to potatoes as they cook.
• Halve butternut squash, and set aside half for another use. Remove seeds and peel remaining half, and slice in food processor; slice carrots. Add squash and carrots to potatoes, reduce heat to medium-low and cook, turning occasionally.
• Wash and chop sage, and add to vegetables. Season with salt and pepper. Add 2 tablespoons of stock to vegetables, stir, cover and continue to cook over low heat.
• Wash, quarter and core apples; slice in food processor.
• Add apples to vegetables. Cook another few minutes, until apples are soft.

THE ONLY BASIC RISOTTO RECIPE YOU'LL EVER NEED

Steps:

• Bring stock to a simmer in a saucepan over medium. Reduce heat and keep warm.
• Melt the butter and heat the oil in a large skillet or wide-bottomed pot. Add the rice; stir to coat all the grains, 1 minute.
• Add 1 ladle of broth (½ cup to ¾ cup), stir, and leave it alone until broth is nearly absorbed, 2 to 3 minutes. (Run a wooden spoon through it; rice should slowly fill in the channel.)
• Stir, add another ladle of broth, and stir again. Cook undisturbed until the broth is absorbed, 3 minutes. Repeat until about 1 ladle of broth remains, 15 to 18 minutes of total cook time for the rice. Turn off heat.
• Add salt, remaining broth, and cheese. Stir gently for 2 minutes. Serve immediately in warmed bowls, with more grated cheese over top, if desired.

SKILLET VEGETABLE MEDLEY "RISOTTO"

Steps:

• Heat olive oil in nonstick skillet over medium heat and cook onion 3 minutes or until softened.
• Add mushrooms and garlic and cook 3 minutes.
• Stir in wine and bring to a boil over high heat. Reduce heat to low and cook 1 minute.
• Stir in Green Giant® Riced Cauliflower Medley and cook over medium heat 4 minutes or until softened.
• Add asparagus and cook 2 minutes or until tender. Stir in Parmesan cheese.