Vegetable Risotto

Vegetable Risotto


1  tablespoon butter or margarine 
2  tablespoons olive or vegetable oil 
1  large onion, chopped (1 cup) 
1  clove garlic, finely chopped 
1  cup uncooked Arborio rice 
1  carton (32 oz) Progresso® reduced-sodium chicken broth (4 cups), warmed 
1  bag (12 oz) frozen broccoli, carrots, cauliflower & cheese sauce 
1/2  cup shredded Parmesan cheese 
2  tablespoons chopped fresh parsley 
1/4  teaspoon coarse ground pepper


1.In 10-inch nonstick skillet, heat butter and oil over medium-high heat until butter is melted. Add onion and garlic; cook 3 to 4 minutes, stirring frequently, until onion is tender.

2.Stir in rice. Cook, stirring occasionally, until edges of kernels are translucent. Stir in 1/2 cup of the broth. Cook 2 to 3 minutes, stirring constantly, until broth is absorbed.

3.Reduce heat to medium. Stir in 1 1/2 cups of the broth; cook uncovered about 5 minutes, stirring frequently, until broth is absorbed. Stir in another 1 cup of the broth; cook uncovered about 5 minutes longer, stirring frequently, until broth is absorbed.

4.Stir in remaining 1 cup broth. Cook about 8 minutes, stirring frequently, until rice is tender and mixture is creamy.

5.Meanwhile, cook frozen vegetables as directed on bag. Stir vegetables, Parmesan cheese, parsley and pepper into rice mixture.