Rainbow Risotto
Brighten up your dinner table with this vibrant and creamy Rainbow Risotto, a feast for both the eyes and the palate! Made with rich Arborio rice and infused with the flavors of fresh sautéed vegetables like red and orange bell peppers, zucchini, grated carrot, peas, and cherry tomatoes, this risotto celebrates the full spectrum of colors and nutrients. The secret to its luscious, velvety texture lies in carefully ladling in warm vegetable stock, one scoop at a time, while stirring to achieve that perfectly creamy consistency. Finished with a touch of butter, a generous sprinkle of Parmesan cheese, and aromatic parsley, this dish is a wholesome, vegetarian crowd-pleaser that’s as easy to customize as it is to devour. Whether you're looking for a stunning main course or a unique way to showcase seasonal produce, this Rainbow Risotto is sure to impress!
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Recipe Information
Ingredients
- 1.5 cups Arborio rice
- 6 cups Vegetable stock
- 2 tablespoons Olive oil
- 1 medium Yellow onion, finely chopped
- 2 cloves Garlic, minced
- 1 medium Red bell pepper, diced
- 1 medium Orange bell pepper, diced
- 1 medium Zucchini, diced
- 1 medium Carrot, grated
- 0.75 cups Frozen peas
- 1 cup Cherry tomatoes, halved
- 0.5 cup Parmesan cheese, grated
- 2 tablespoons Unsalted butter
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 2 tablespoons Fresh parsley, chopped (optional for garnish)
Instructions
Heat the vegetable stock in a medium saucepan over low heat and keep it warm throughout the process.
In a large skillet or saucepan, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 3-4 minutes.
Stir in the minced garlic and cook for another minute until fragrant.
Add the Arborio rice to the skillet and toast it for 2-3 minutes, stirring frequently, until the edges of the grains become translucent.
Ladle in 1/2 cup of the warm vegetable stock, stirring frequently until the liquid is mostly absorbed by the rice.
Continue adding the stock, 1/2 cup at a time, stirring constantly and letting the rice absorb the liquid before adding more, until the rice is tender and creamy. This will take approximately 20-25 minutes.
While the rice is cooking, in a separate pan, heat a tablespoon of olive oil over medium heat. Sauté the diced red and orange bell peppers, zucchini, and grated carrot for 5-7 minutes until tender. Set aside.
Once the risotto is nearly done, stir in the sautéed vegetables, peas, and cherry tomatoes. Cook for 2-3 minutes to heat the vegetables through.
Remove the risotto from the heat and stir in the butter and grated Parmesan cheese. Season with salt and black pepper, adjusting to taste.
Let the risotto sit for 2 minutes, then garnish with fresh parsley if desired and serve immediately.
Nutrition Facts
Calories |
1381 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.5 g | 99% | |
| Saturated Fat | 28.9 g | 144% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 102 mg | 34% | |
| Sodium | 5295 mg | 230% | |
| Total Carbohydrate | 134.4 g | 49% | |
| Dietary Fiber | 29.8 g | 106% | |
| Total Sugars | 43.8 g | ||
| Protein | 52.3 g | 105% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 759 mg | 58% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 3857 mg | 82% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
