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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
However, that doesn't mean it's unhealthy. Risotto, prepared with stock and different ingredients, has loads of starch and can also have a ton of essential fat and sodium. If you consume it in moderation, it will not make you fat. However, eating it daily without any physical movement can cause an accumulation of fat.
Can you eat risotto as a meal? ›
Risotto as a side dish or main dish? You can easily eat this Italian delicacy as a main meal or enjoy it as a starter. Here are some of the ways you can eat risotto: Starter: Italians typically serve risotto as a primo piatto (starter) without veggies or sides.
What to serve with vegetable risotto? ›
What to Serve With Risotto: 30 + 5 Dishes
- Breads. Garlic Bread. Bruschetta. Crostini. ...
- Proteins. Honey Mustard & Rosemary Chicken. Garlic Butter Shrimp. Cast Iron Skillet Steak. ...
- Veggies & Salads. Caramelized Mushrooms. Roasted Carrots with Thyme. Baked Tomatoes with Cheese. ...
- Drinks: White Wine. Red Wine.
- Desserts. Panna Cotta. Tiramisu.
The history of risotto can be traced back to the 16th century when rice first began to be cultivated in the Po Valley region of Italy. The dish was originally a humble peasant dish, made with leftover rice and broth. However, it gradually gained popularity and became a staple in the diet of the wealthy as well.
Is risotto more healthy than rice? ›
Due to the higher fiber content in Arborio rice versus white rice, risotto will have more health benefits, including regulation of cholesterol and positive impacts on heart health.
Is risotto rice healthier than pasta? ›
For lower calorie and carbohydrate content, rice comes out top. But if protein and fibre is your aim, pasta wins over rice. That said, both can play a part in a healthy diet - and as the nutritional differences are quite small, it often comes down to which you would prefer.
What do Italians eat 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.
How is risotto healthy? ›
Traditionally, risotto is made with a kind of rice named arborio rice instead of whole grains. It includes whole grains like farro, brown rice, or steel-cut oats which are essential for health. It is the best choice for nutritious food, controls cholesterol levels, and helps in maintaining weight.
Can risotto be a main dish? ›
Risotto can easily be a main dish by itself or just. served on the side of whatever feast you have planned. This light and fresh summer recipe would be perfect. for the Fourth of July!
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.
What side dish goes well with risotto? ›
Vegetable Side Dishes to Pair with Risotto
1- Italian Flat Green Beans Recipe (with Tomatoes and Garlic) – Aside from cauliflower and potatoes, sweet potatoes, green beans are also one of the common side dishes in Italian cuisine. These vegetables taste great with the addition of balsamic vinegar, garlic, and basil.
Why is risotto so expensive? ›
The price is influenced by premium components like Arborio rice and specialty cheeses. Additionally, cooking is labor-intensive due to the constant stirring and attention needed, which has an impact on restaurant prices. The risotto's perceived elegance and indulgence also contribute to its increased cost.
Is risotto just fancy rice? ›
Despite its appearance, risotto is not a type of rice but an Italian dish made with a special high-starch, short-grain rice such Italian Arborio, Carnaroli, or Vialone Nano rice. This special kind of rice can absorb quite a bit of liquid without becoming mushy.
Is risotto an appetizer or entree? ›
Risotto in Italy is often a first course served before a second course, but risotto alla milanese is often served with ossobuco alla milanese as a one-course meal.
How many days can you eat risotto? ›
How to Store Risotto? In an airtight container in the fridge, the leftover risotto will stay for 3-5 days. Seafood risotto should only be stored for three days. If you're making the risotto ahead of time, cook it for 10 minutes shorter than usual.
Is risotto a carb or protein? ›
Risotto (1 cup) contains 17.5g total carbs, 16.6g net carbs, 12.6g fat, 6.5g protein, and 209 calories.
Is it OK to eat leftover risotto? ›
While risotto really is at its best when it's fresh, if you do happen to have leftover, it will be fine in the refrigerator. The risotto will thicken because of the rice's starch, but you have options when you need to revive it — more on that below.
Is risotto bad for high cholesterol? ›
Prepared Risotto
Regularly exceeding RDAs for sodium and saturated fat can increase your risk of high blood pressure, high cholesterol, heart disease and stroke, according to the American Heart Association.
