From our sponsors: Vegetable Risotto

By Arctic Gardens

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Arctic Gardens Vegetable Risotto
Photo courtesy of Arctic Gardens

This recipe makes 4 servings

Preparation time: 20 min.
Total time : 30 min.
Portion size: 4

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

Ingredients

1 cup 1cuparborio rice
2 tbsp 2tbspolive oil
1 1shallotshallots, minced
1 1clove garliccloves of garlic, chopped
2 sprigs 2sprigsrosemary, chopped
3 cups 3cupshot chicken stock, or hot water
1/4 cup 1/4cup35% cooking cream
1 tbsp 1tbspbutter
2 cups 2cupsArctic Gardens Spaghetti Mix vegetables
1 tbsp 1tbspbutter
2 tbsp 2tbspcapercapers

Preparation

In a saucepan, cook rice in olive oil over medium heat for 5 minutes. Add garlic, shallot, and rosemary. Gradually add stock, stirring frequently. Cook for 25 minutes over medium heat.

In a skillet, saut? Arctic Gardens Spaghetti Mix vegetables in butter. Add vegetables to risotto. Add cream and cook for 1 minute. Remove from heat and whisk in butter. Drain capers on a paper towel.

Fry in skillet for 30 seconds and add to risotto. Season and serve.

Chef's tips:
1. Saut?ing the vegetables in butter separately will give them more flavor.

2. Frying the capers will add crunch to the risotto.

Source : Arctic Gardens