Vegetable Risotto

Indulge in the creamy, comforting goodness of Vegetable Risotto, a vibrant dish that's as nourishing as it is flavorful. This Italian classic combines the naturally creamy texture of Arborio rice with a medley of sautéed carrots, zucchini, bell peppers, and mushrooms for a colorful, vegetable-packed twist. Simmered in a rich vegetable broth and elevated with a splash of white wine, this risotto achieves a silky, luxurious consistency that's finished with freshly grated Parmesan cheese and fragrant parsley. Perfect for a cozy weeknight dinner or a sophisticated vegetarian entrée, this dish offers a balance of satisfying comfort and wholesome ingredients. Ready in under an hour, Vegetable Risotto is a must-try for fans of creamy rice dishes and seasonal produce.

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

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
• 0 to taste Salt
• 0 to taste Black pepper

Directions

Step 1

Heat the vegetable broth in a saucepan over low heat and keep it warm.

Step 2

In a large skillet or saucepan, heat the olive oil and butter over medium heat.

Step 3

Add the chopped onion and garlic, and sauté until the onion is translucent, about 3 minutes.

Step 4

Add the diced carrot, zucchini, bell pepper, and sliced mushrooms. Cook for 5-7 minutes until the vegetables are slightly tender.

Step 5

Stir in the Arborio rice, allowing it to toast for about 2 minutes until the edges become translucent.

Step 6

Pour in the white wine and stir continuously until it's mostly absorbed by the rice.

Step 7

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.

Step 8

Continue the process of adding broth and stirring until the rice is creamy and cooked to al dente, approximately 18-20 minutes.

Step 9

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.

Step 10

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

Serving size	(2637.3g)

Amount per serving	% Daily Value*
Calories	1986.5

Total Fat 87.2g	0%
Saturated Fat 31.2g	0%
Polyunsaturated Fat 9.9g
Cholesterol 106.5mg	0%
Sodium 8200.7mg	0%
Total Carbohydrate 228.7g	0%
Dietary Fiber 28.6g	0%
Total Sugars 52.2g
Protein 60.5g	0%

Vitamin D 0IU	0%
Calcium 822.1mg	0%
Iron 11.1mg	0%
Potassium 4578.6mg	0%

*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.

Source of Calories

Fat: 40.4%

Protein: 12.5%

Carbs: 47.1%