Vegetable risotto is a creamy, comforting dish that’s loaded with tender vegetables and rich, cheesy goodness. It’s a versatile recipe that allows you to use whatever seasonal vegetables you have on hand. Here’s a basic recipe for making vegetable risotto:
Ingredients:
- 4 cups vegetable broth (or chicken broth)
- 2 tablespoons olive oil or butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup Arborio rice
- 1/2 cup dry white wine (optional, can be replaced with more broth)
- 1 cup mixed vegetables (such as peas, carrots, bell peppers, zucchini, or mushrooms), diced
- 1/2 cup grated Parmesan cheese (or other cheese of choice)
- Salt and pepper, to taste
- 1/4 cup fresh parsley or basil, chopped (for garnish)
- 1 tablespoon lemon juice (optional, for brightness)
Instructions:
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Heat the Broth: In a small saucepan, keep the vegetable broth warm over low heat. This helps to maintain the temperature of the broth as you add it to the rice.
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Cook the Vegetables: In a large skillet or pot, heat the olive oil or butter over medium heat. Add the chopped onion and cook for 3-4 minutes until softened and translucent. Add the minced garlic and cook for an additional 1 minute.
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Add the Rice: Stir in the Arborio rice and cook for 1-2 minutes, stirring frequently, until the rice is lightly toasted and coated with oil.
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Deglaze with Wine: If using white wine, pour it in now, stirring constantly, until the wine is mostly absorbed by the rice.
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Add Broth Gradually: Begin adding the warm vegetable broth, one ladleful at a time, to the rice. Stir frequently and allow each addition of broth to be absorbed before adding more. Continue this process for about 18-20 minutes, until the rice is creamy and tender but still has a slight bite (al dente).
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Cook the Vegetables: About halfway through the cooking process, add the diced mixed vegetables to the risotto. They should cook along with the rice. If you’re using vegetables that cook more quickly (like peas or spinach), add them towards the end of the cooking time.
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Finish the Risotto: Once the rice is cooked and the risotto is creamy, stir in the grated Parmesan cheese. Season with salt and pepper to taste. If using, add a tablespoon of lemon juice for a touch of brightness.
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Serve: Remove from heat and let the risotto sit for a minute before serving. Garnish with chopped fresh parsley or basil.
Tips:
- Consistency: The risotto should be creamy and slightly loose. If it gets too thick, you can stir in a little more warm broth to reach your desired consistency.
- Cheese Variations: Try using different cheeses like Gruyère, fontina, or goat cheese for different flavors.
- Vegetable Options: Use seasonal vegetables or whatever you have on hand. Roasted vegetables can also be added for extra depth of flavor.
- Make Ahead: Risotto is best served fresh, but if you have leftovers, you can store them in an airtight container in the refrigerator for up to 3 days. Reheat gently with a little extra broth or water to loosen it up.
Enjoy your vegetable risotto—a creamy, flavorful dish that’s perfect for a cozy meal!
