Ingredients
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2 cups sliced fresh mushrooms
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1 medium onion, chopped (1/2 cup)
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2 garlic cloves, minced
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2 tablespoons olive oil or 2 tablespoons cooking oil
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1 cup arborio rice or 1 cup long grain rice
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3 cups vegetable broth or 3 cups chicken broth
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3/4 cup bite-size asparagus or 3/4 cup broccoli, pieces
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1 medium tomatoes, seeded and diced (3/4 cup)
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1 cup shredded Fontina cheese (4 ounces) or 1 cup muenster cheese (4 ounces)
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1/4 cup grated parmesan cheese
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3 tablespoons snipped fresh basil or 3 tablespoons parsley
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tomatoes, slices
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1/4 cup shredded carrot
Instructions
- In a large saucepan cook the mushrooms, onion, and garlic in hot oil till onion is tender but not brown.
- Stir in the rice- Cook and stir for 5 minutes.
- Meanwhile, in another saucepan bring the vegetable or chicken broth to a boil; reduce heat and simmer.
- Slowly add 1 cup of the broth to the rice mixture, stirring constantly.
- Continue to cook and stir till liquid is absorbed.
- Add 1/2 cup broth and the asparagus or broccoli to the rice mixture, stirring constantly.
- Continue to cook and stir till liquid is absorbed.
- Add 1 cup more broth, 1/2 cup at a time, stirring constantly till the broth has been absorbed.
- This should take about 15 minutes.
- Stir in tomato, carrot, and the remaining 1/2 cup broth.
- Cook and stir till rice is slighly creamy and just tender.
- Stir in fontina or Muenster cheese, Parmesan cheese, and basil or parsley.
- If desired, garnish with some tomato slices- Serve immediately.