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A farmer’s market favorite, this fast and easy Vegetable Risotto recipe is an elegant dish, perfect for weeknight meals or special occasions.
Easy Vegetable Risotto
My husband is half Italian and half Lebanese, so I’ve been lucky to have experience some amazing foods from both cuisines.
But risotto has always been one of my favorites. In fact, when we go out to eat at my favorite Italian restaurant, I ALWAYS order risotto. I don’t think I have ever ordered anything else. Their risotto is just so good, I can’t resist.
The vegetable risotto I am sharing with you today is elegant, but quite easy. Risotto itself can be a bit labor intensive, in that you have to constantly stir it. But it’s not difficult to make at all.
This farmer’s market favorite ismade with Stella®Parmesan, a delicious Italian cheese. Paired with a green salad, it’sperfect for date night!
For us, with three teenagers and busy sports schedules, date nights are far and few between.
The other night though, after our vegetable risotto dinner, my husband and I sat down to enjoy a rare movie together. We’re both big fans of inspirational sports movies, and we have a son that runs cross country, so my husband suggested McFarland, USA.
It did not disappoint…if you are a runner, have a child that runs, or just like sports movies, I highly recommend it!
Butback to the recipe!
Risotto is usually served as a first course before the main course, but when I make it, it is the main course.
A good Parmesan is important to this recipe. I chose Stella® Parmesan because I enjoy the slightly nutty flavor, and it pairs nicely with vegetables as well. However, I will admit, while I was cooking, I was snacking on the Stella® Italian Sharp and Fontina cheeses, which are really delicious artisan cheeses as well. I just love artisancheeses!
Chop up your vegetables and shred your cheese first so everything is ready to go when you startcooking.
While you’re doing that, heat up your vegetable broth.
Once your broth is boiling, parboil your vegetables until just crisp-tender and then remove them with a slotted spoon. After you remove the vegetables, add your wine to the stock.
Saute your onion in a couple tablespoons of olive oil until translucent. Then add your Arborio rice to the onion and saute until a little white dot appears in the middle of the rice.
This will probably take less than a minute so be prepared.
Add a cup of the vegetable broth and wine mixture to the rice, and stir until liquid is absorbed. You’re going to continue to do this until all of the liquid is gone.
By the time you are finished using all of the liquid, your rice will be tender and creamy.
Then remove your risotto from the heat, stir in your Parmesan cheese, and then add the vegetables back in. Season with salt and pepper, and dinner is served!
How easy was that?!
Easy Vegetable Risotto
Yield: 6
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Ingredients
- 8 cups vegetable stock
- 1 cup white wine
- 2 cups Arborio rice
- 1 cup yellow onion, chopped
- 1 heaping cup of asparagus, chopped
- 1 heaping cup of carrots, chopped
- 2 heaping cups of broccoli florets
- 2 cups freshly grated Parmesan
- Salt and pepper to taste
Instructions
- Heat vegetable broth over high heat and bring to a boil.
- Add asparagus to pot and boil until just tender, about 2 minutes. Remove with slotted spoon, and repeat with other vegetables. Set vegetables to the side for now.
- Add the wine to the stock and lower the heat to a simmer.
- In a large saucepan, heat olive oil and saute onion until translucent, about 3-5 minutes.
- Add rice to onion. Stir until you see a white spot in the center of the rice grain...this happens quickly, about 30 seconds.
- Add 1 cup of the vegetable broth to rice and onion mixture and stir until liquid is absorbed, keeping the heat on low. Continue to add the liquid a little bit at a time, allowing it to absorb before adding more liquid.
- Once you have used all the liquid, the rice will be tender and the mixture creamy.
- Remove from heat, stir in 2 cups of freshly grated Parmesan cheese, then add the vegetables.
- Season to taste with salt and pepper.
- Mix well.
Nutrition Information:
Serving Size: 1
Amount Per Serving:Calories: 2588Total Fat: 49gSaturated Fat: 25gCholesterol: 138mgSodium: 6976mgCarbohydrates: 409gSugar: 44gProtein: 96g
I hope you enjoy this easy vegetable risotto recipe as much as my husband and I did!
FAQs
While super tasty and full of flavor, risotto is also time consuming and laborious to prepare. And as a relatively low-nutrient food, it's not a preferred grain for everyday eating.
What is Gordon Ramsay's recipe for risotto? ›
ingredients
- 1 large shallot, chopped finely.
- 4 tablespoons olive oil.
- 8 ounces baby portabella mushrooms, sliced.
- 10 ounces arborio rice.
- 1⁄2 cup dry white wine.
- 4 cups low sodium chicken broth.
- 8 ounces plum tomatoes, skinned, seeded and finely chopped.
- 1 tablespoon fresh basil, chopped.
That's right — instead of using broth or stock, you can season a pot of water to make your risotto. It's an ingenious tip on many levels. First and foremost, you don't have to run to the store to buy stock, which saves you time and money.
What are the disadvantages of risotto? ›
Risotto contains carbohydrates, which are necessary to fuel the body. But, some recipes are high in saturated fat because of the cheese and butter that is used to prepare the dish. Risotto can also be high in sodium. Adding vegetables and a lean protein helps give risotto a more balanced nutritional profile.
What's healthier, pasta or risotto? ›
Which is the best for weight loss: rice or pasta or orzo or risotto? Pasta and orzo have the highest protein content and highest fiber content of the options. This means that after eating pasta or orzo, you will feel fuller for longer leading to less snacking.
What is the secret ingredient in risotto? ›
For risotto, that ingredient is salted water, according to chef and writer Naomi Pomeroy (via The Kitchn).
What is the secret to a good risotto? ›
Always use warm stock.
Warming the broth before adding it to the warm rice coaxes more starch out of each grain of rice and helps prevent it from overcooking. Cool broth takes longer to warm up in the risotto pan and may shock the grain into holding onto its starches while the rice itself continues to cook.
How do Italians serve risotto? ›
In Italy, risotto is often celebrated as a standalone dish, especially when it's seasoned with robust flavors from meat, cheese, or fish sauce like risotto with crabs. However, there are rare occasions when risotto might share its glory with another delicacy, like the classic pairing of risotto Milanese and osso buco.
What is traditionally served with risotto? ›
In Italy, when it is not used as a complete meal, risotto is considered a main dish, and is usually served with small portions of meat or light vegetable side dishes. For example, it is very common to pair risotto with a couple of lemon escalopes, or with bresaola and arugula.
What is the etiquette for eating risotto? ›
Essentially, risotto is equated with pasta, which is why it is eaten with a fork, a piece of cutlery "dedicated" to this dish: the Italian Academy of Galateo does not only refer to risotto, but to all rice-based preparations that are eaten as a main course.
You can use lobster stock for a lobster risotto or mushroom stock for a mushroom risotto, but don't blindly use chicken stock or vegetable stock for every risotto you make. The rice has its own subtle flavor, which shouldn't be masked by a concentrated stock.
What is the best broth for risotto? ›
I prefer the flavor of chicken broth or stock in risotto. If you're vegetarian, vegetable broth or stock will be just fine. I use regular broth for this recipe and not low-sodium, if you use low sodium just be sure to taste test and add more salt at the end as needed. Parmesan cheese.
Do you put butter in risotto? ›
Remove the pan from the heat, add 1 knob of butter and the Parmesan, then stir well. Place a lid on the pan and allow to sit for 2 minutes – this is the most important part of making the perfect risotto, as this is when it becomes outrageously creamy and oozy like it should be.
Can I use lemon juice instead of wine in risotto? ›
Thanks to its acidity, lemon juice is another great white wine alternative. Just remember that wine's acidity level is much lower than that of lemon juice. If you're choosing to swap it in for white wine, take the acidity into account by using half or less of the swap and making up the rest of the liquid with water.
How many days can you eat risotto? ›
How long does risotto last in the fridge? It will last for up to five days if stored in an airtight container. But remember, if it contains meat, like sausage, keep it for no more than three days.
Is risotto good for your gut? ›
Risotto has an adequate amount of fibre that aids in the proper functioning of the digestive tract and regulates bowel function. It also helps treat common digestive issues such as constipation and diarrhoea.
Is it safe to eat risotto the next day? ›
Leftover risotto can be stored in the refrigerator for up to five days, depending on the ingredients used. Here's everything you need to know about leftover risotto: how to store it, freeze it, and enjoy it the next day.
Is it okay to eat rice every day? ›
Rice may be healthy, but is it okay to eat it every single day? Both Newman and Caspero recommend eating a wide variety of foods because that's the best way to get all the nutrients the body needs. That said, eating rice every day can be healthy, as long as you are meeting your nutritional needs through other foods.
