Veggie Risotto
Vegetable risotto — creamy Italian rice dish with seasonal vegetables. The 30-minute patience meditation that rewards with restaurant-quality results.
Prep Time
13 min
Cook Time
22 min
Servings
2
Calories
422 cal
🛠 Interactive Recipe Tools — Use them right here on this page
Smart Servings Scaler
- Rice¾ cups
- Carrot½ medium
- Bell Pepper½
- Onion½ medium
- Cheese½ cup
- Garlic1 ½ cloves
- Parmesan Cheese¼ cup
- Butter¼ cup
- White Wine½
All quantities scaled automatically from 2 servings.
Ingredients
Makes 2 servings · Use the Servings Scaler above to adjust
- Rice0.75 cups
- Carrot0.5 medium
- Bell Pepper0.5
- Onion0.5 medium
- Cheese0.5 cup
- Garlic1.5 cloves
- Parmesan Cheese0.25 cup
- Butter0.25 cup
- White Wine0.5
Instructions
- 1
Heat 4 cups vegetable stock in a saucepan, keep at low simmer.
- 2
Sauté 2 cups mixed vegetables (asparagus tips, peas, mushrooms, zucchini) in 2 tablespoons butter for 5 minutes. Season with salt. Set aside.
- 3
In a wide heavy pan, melt 2 tablespoons butter. Sauté 1 chopped onion 5 min. Add 2 minced garlic cloves, cook 30 sec.
- 4
Add 1.5 cups Arborio rice. Stir 2 minutes until edges look translucent. Add ½ cup white wine; stir until absorbed.
- 5
Add hot stock 1 cup at a time, stirring constantly until absorbed before adding more. Continue 18-20 minutes.
- 6
Off heat, stir in the cooked vegetables, 3 tablespoons butter, ½ cup grated Parmesan, salt, pepper. Cover 2 minutes (mantecatura). Stir vigorously. Serve immediately.
Watch how to make Veggie Risotto
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💡 Expert Tips
- 1.Hot stock throughout.
- 2.Stir constantly.
- 3.Don't overcook vegetables. Add at end.
- 4.Mantecatura essential.
🔬 Why It Works
Vegetable risotto succeeds with proper Arborio rice (releases starch for creaminess), hot stock added gradually (right temperature), and the final mantecatura (off-heat butter and Parmesan addition). Vegetables added at the end retain their texture.
Frequently Asked Questions
Best rice?▾
Vegan version?▾
Other vegetables?▾
Why is mine gluey?▾
4.3
28 home cooks rated this
Nutrition Facts
Per serving (recipe makes 2 servings)
* Percent Daily Values based on a 2,000 calorie diet. Values are estimates.
Nutrition Facts
Per serving (recipe makes 2 servings)
* Percent Daily Values based on a 2,000 calorie diet. Values are estimates.
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