Ingredients
3 cups chicken stock3 garlic cloves, minced3 tablespoons butter1 cup uncooked arborio rice1/4 teaspoon pepper1/4 cup white wine2 cups Roasted Green Vegetable Medley2 tablespoons grated Parmesan cheese
Preparation
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.
