Risotto Primavera

Original recipe is from a box of College Inn chicken broth cans.

This wasn't as time-consuming or labor-intensive as I thought it would be, since the words "risotto" and "arborio" scare me off, especially on weeknights when I can't commit to standing over a stove and watching my masterpiece intently and constantly.  It turned out fine with just the occasional stirring from me, and I figured that if it wasn't absorbing the broth as it should, I could drain some off or add more, and the other tastes and textures in the dish would cover up any mistakes I made.  We ate it as our main dish (because I was lazy), but it's probably intended as a side.  I'm sure other vegetables could be substituted, such as asparagus or zucchini (but be careful not to let it get mushy).  The kids each ate a bowl and asked for a second, which neither finished.  I ate the rest for lunch the next day with no complaints.

1 cup sliced fresh mushrooms
1/3 cup chopped onion
2 Tablespoons butter
1 cup arborio or long grain rice [I used arborio]
2 cans (14.5 oz each) chicken broth, divided
1 cup chopped fresh broccoli
3/4 cup chopped red or yellow bell pepper
1/2 cup grated Parmesan cheese

(1) In large skillet over medium heat, cook mushrooms and onion in butter 3 to 4 minutes or until tender.
(2) Stir in rice; turn down heat if necessary.  Add 1 cup broth; simmer 10 minutes, stirring occasionally, until liquid is absorbed.  Repeat twice, using 1 cup broth each time.
(3) Add remaining broth, broccoli, and bell pepper.  Cook 5 to 6 minutes or until broth is absorbed and vegetables are tender.  Stir in cheese.  Yield: 6 servings (about 4 1/2 cups total)

Notes: None.

Kid Participation: None.  I'm not trusting my four-year old to stand vigilant over (or even casually check in on) risotto.  And there's that little thing about not letting her use a stovetop yet, too.

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