This creamy Vegetable Risotto offers the rich and full flavor you expect from risotto without any meat products.
Is there nothing more rich and satisfying than a creamy bowl of risotto? This is exactly what I’m thinking when I’m eating risotto. We typically encounter risotto on fancy dinner plates alongside steak, au gratins, grilled asparagus, and things of that sort. Plenty of plates feature risotto as the main attraction, too, mixed with buttery mushrooms or fresh jumbo shrimp. It takes time and attention to make, and it tastes rich enough to only come from a restaurant kitchen.
But what if we reached up and grabbed risotto out of the high-class sky and pulled it back down to our average weekday meals? Risotto as a side next to easy mains like grilled chicken or crispy tofu sounds pretty great, right? Everyone’s favorite fancy, creamy rice dish shouldn’t only be reserved for fancy outings or special occasions. In fact, the act of making risotto in your own kitchen brings the power back into your hands. You’ll need to pay close attention, sure, but making risotto is not hard.
If you’ve never made risotto, this vegetable risotto recipe is a great starting point. You’ll be able to practice the technique of constant stirring before involving a bunch of expensive shrimp, for example. Plus, the vegetables in this recipe play well with other foods, so you can experiment with adding different ingredients to the risotto and see which ones pair the best!
What is risotto?
Risotto is a creamy dish typically made with lots of broth, Parmesan cheese, and arborio rice. Arborio is a starchy, short-grained type of rice that you can cook slowly for a creamy effect. You don’t have to use arborio rice, but it’s somewhat easier to find than its similarly creamy cousin, carnaroli rice. Either will work just fine. Whatever you do, don’t make the mistake of using a common rice type, such as basmati or jasmine, for risotto. It won’t work!
Risotto has a long history, and many early risotto recipes called for pre-boiled rice, so they probably didn’t look or taste like the dish we know as risotto. The first published recipe that resembles today’s risotto was printed in the early 1800s in Milan, Italy. From all of us in the modern United States, thank you, Italy.
How Do I Store Leftovers?
Risotto is best when it’s fresh off the stove, but it’s possible to keep leftovers. Once fully cooled, store leftover risotto in an airtight container in the fridge for up to 4 days. When you’re ready to reheat it, add the risotto to a saucepan with a splash of vegetable broth or water over medium-low heat, and stir it well until it’s warmed through. Do your best not to overcook risotto, or it will become a bit mushy!
Serving suggestions
To make your vegetable risotto part of a healthy vegetarian meal, opt to serve it with a tasty salad. Try this crunchy, refreshing Vegan Broccoli Salad or this bright Eggplant Salad. I also love it with a side of these dreamy Roasted Mushrooms.
For something more hearty, serve up this juicy Oven-Cooked Top Sirloin Steak, this zesty Baked Lemon Chicken, or this simple yet satisfying Grilled Cod in Foil.
Ingredients
- 6 cups vegetable broth
- 1 tablespoon olive oil
- ½ cup finely chopped onion
- 1 clove garlic minced
- 1 cup arborio rice
- ½ cup dry white wine
- 1 cup diced zucchini
- 1 cup diced yellow squash
- ½ cup frozen peas
- ½ cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- In a saucepan, warm the vegetable broth over low heat. Keep warm.
- In a separate large pan, heat olive oil over medium heat. Add onion and garlic, and sauté until translucent, about 3-5 minutes.
- Add arborio rice to the pan with the onions and garlic, stirring to coat with oil and toast slightly, about 2 minutes.
- Pour in white wine and stir until mostly absorbed.
- Add warm broth ½ cup at a time, stirring frequently until each addition is absorbed before adding the next.
- Halfway through, add zucchini, yellow squash, and peas. Continue adding broth and stirring.
- Once the rice is creamy and al dente and the veggies are cooked, remove from heat. Stir in Parmesan cheese, and season with salt and pepper. Serve hot.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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