Description
A creamy and flavorful vegetable risotto that’s perfect for any season. This dish combines Arborio rice with a variety of fresh vegetables for a satisfying meal.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup Arborio rice
- 4 cups vegetable broth, warmed
- 1 cup mixed vegetables (e.g., peas, carrots, bell peppers, zucchini)
- 1/2 cup grated Parmesan cheese (optional)
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish
Instructions
- In a large saucepan, heat the olive oil over medium heat. Add the chopped onion and cook until it becomes translucent, about 5 minutes.
- Add the minced garlic and cook for an additional minute until fragrant.
- Stir in the Arborio rice and cook for 2-3 minutes, stirring frequently, until the rice is lightly toasted.
- Begin adding the warmed vegetable broth, one ladle at a time, stirring frequently. Allow the rice to absorb the broth before adding more.
- After about 10 minutes, add the mixed vegetables to the risotto.
- Continue to add broth and stir until the rice is creamy and al dente, about 18-20 minutes total cooking time.
- Once the risotto is ready, remove from heat and stir in the grated Parmesan cheese (if using).
- Season with salt and pepper to taste.
- Garnish with fresh parsley before serving.
Notes
- Feel free to customize the vegetables based on what’s in season or what you have on hand.
- For a vegan version, omit the Parmesan cheese or substitute with a vegan alternative.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2
- Sodium: 400
- Fat: 10
- Saturated Fat: 2
- Carbohydrates: 55
- Fiber: 3
- Protein: 9
Keywords: vegetable risotto, creamy risotto, vegetarian risotto, Arborio rice recipe, easy risotto recipe