Vegetable Risotto
Discover the comforting elegance of Vegetable Risotto, a creamy, flavor-packed recipe that brings together Arborio rice, fresh seasonal vegetables, and a touch of indulgence with Parmesan cheese. This Italian-inspired dish features a delightful medley of carrots, zucchini, bell peppers, and mushrooms, all cooked to perfection in a savory vegetable broth. A hint of white wine adds depth, while frequent stirring achieves the signature creamy texture of risotto. Finished with a sprinkling of fresh parsley and a generous dose of grated Parmesan, this dish is perfect for a gourmet weeknight dinner or a crowd-pleasing vegetarian option. Ready in under an hour, this satisfying, wholesome Vegetable Risotto is a celebration of vibrant flavors and comforting simplicity.
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Recipe Information
Ingredients
- 1.5 cups Arborio rice
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 medium, finely chopped Onion
- 2 cloves, minced Garlic
- 1 medium, diced Carrot
- 1 medium, diced Zucchini
- 1 medium, diced Bell pepper
- 1 cup, sliced Mushrooms
- 6 cups Vegetable broth
- 0.5 cup White wine
- 0.5 cup, grated Parmesan cheese
- 2 tablespoons, chopped Parsley
- to taste Salt
- to taste Black pepper
Instructions
Heat the vegetable broth in a saucepan over low heat and keep it warm.
In a large skillet or saucepan, heat the olive oil and butter over medium heat.
Add the chopped onion and garlic, and sauté until the onion is translucent, about 3 minutes.
Add the diced carrot, zucchini, bell pepper, and sliced mushrooms. Cook for 5-7 minutes until the vegetables are slightly tender.
Stir in the Arborio rice, allowing it to toast for about 2 minutes until the edges become translucent.
Pour in the white wine and stir continuously until it's mostly absorbed by the rice.
Begin adding the warm vegetable broth, one ladle at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding the next ladle of broth.
Continue the process of adding broth and stirring until the rice is creamy and cooked to al dente, approximately 18-20 minutes.
Once the rice is cooked to your desired consistency, stir in the grated Parmesan cheese and chopped parsley. Season with salt and black pepper to taste.
Remove from heat and let the risotto sit for a couple of minutes to thicken slightly. Serve warm, garnished with extra parsley and Parmesan if desired.
Nutrition Facts
Calories |
1986 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.2 g | 112% | |
| Saturated Fat | 31.2 g | 156% | |
| Polyunsaturated Fat | 9.9 g | ||
| Cholesterol | 106 mg | 36% | |
| Sodium | 8201 mg | 357% | |
| Total Carbohydrate | 228.7 g | 83% | |
| Dietary Fiber | 28.6 g | 102% | |
| Total Sugars | 52.2 g | ||
| Protein | 60.5 g | 121% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 822 mg | 63% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 4579 mg | 97% | |
*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.
