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Risotto With Milk and Summer Vegetables One Star

Risotto With Milk and Summer Vegetables

Get Ready

Servings: Serves 6

Prep Time: 15 minutes

Cook Time: 30 minutes

Ingredients: Add ingredients to List

2 cups water
11/2 cups whole milk
3 Tbsp. olive oil
2 medium shallots, finely chopped
11/2 cups Arborio rice
1/4 cup white wine
2 medium tomatoes, chopped
11/2 cups fresh green beans cut into 1/2-inch pieces
1 medium summer squash, quartered lengthwise and cut into 1/2-inch pieces (about 2 cups)
1 Tbsp. unsalted butter
1/2 cup grated Parmesan cheese, plus additional for optional garnish
1 cup sliced fresh basil leaves
basil sprigs for garnish (optional)

directions:

1. Combine water and milk in a large saucepan and bring to a simmer (do not let boil) over medium-high heat; reduce heat to very low to keep liquid warm.
2. In a second large saucepan, heat oil over medium-high heat. Add shallots and saute until soft, 3 to 4 minutes. Add rice and stir to coat with the oil. Add wine and bring to a simmer until absorbed.
3. Add 1/2 cup of the milk-water mixture to the rice, stirring frequently. When liquid is almost absorbed, add another 1/2 cup of hot liquid, continuing to stir frequently until almost absorbed. Repeat until about 1 cup of the liquid remains.
4. After about 25 minutes, check the rice by tasting a bit. When it is al dente (firm but slightly tender), add tomatoes, green beans, and squash, stirring to incorporate. Add another 1/2 cup of liquid and stir, allowing the vegetables to cook in the liquid and hot rice. If needed, add remaining 1/2 cup liquid.
5. When rice is tender and vegetables firm-tender, add butter and stir in until melted and incorporated. Remove from heat and stir in Parmesan and sliced basil. Transfer to a serving bowl.
6. Divide among 6 bowls. Garnish with basil sprigs and additional grated Parmesan if desired and serve immediately or at room temperature.
Source: Hannaford fresh Magazine, July - August 2014

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Quantity Ingredients coupon
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2 cups water  
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11/2 cups whole milk  
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3 Tbsp. olive oil  
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2 medium shallots, finely chopped  
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11/2 cups Arborio rice  
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1/4 cup white wine  
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2 medium tomatoes, chopped  
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11/2 cups fresh green beans cut into 1/2-inch pieces  
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1 medium summer squash, quartered lengthwise and cut into 1/2-inch pieces (about 2 cups)  
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1 Tbsp. unsalted butter  
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1/2 cup grated Parmesan cheese, plus additional for optional garnish  
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1 cup sliced fresh basil leaves  
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basil sprigs for garnish (optional)  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 6
Base Nutrients
Calories n/a
Calories from Fat n/a
Total Fat n/a
Saturated Fat n/a
Cholesterol n/a
Sodium n/a
Total Carbohydrates n/a
Dietary Fiber n/a
Protein n/a
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
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