Perfectly Creamy Veggie Risotto: Easy, Flavorful, and Ready in 45 Minutes

Name: Perfectly Creamy Veggie Risotto: Easy, Flavorful, and Ready in 45 Minutes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: European, Italian, Mediterranean
Ingredients: Risotto Base: 1 1/2 cups Arborio rice 4 cups vegetable broth, kept warm 1/2 cup dry white wine (optional) 1 medium onion, finely chopped 3 cloves garlic, minced 2 tbsp olive oil 1 tbsp unsalted butter (optional) Risotto Base: 1 1/2 cups Arborio rice 4 cups vegetable broth, kept warm 1/2 cup dry white wine (optional) 1 medium onion, finely chopped 3 cloves garlic, minced 2 tbsp olive oil 1 tbsp unsalted butter (optional); Vegetables: 1 cup mushrooms, sliced (cremini, button, or your choice) 1 small zucchini, diced 1 cup broccoli florets, steamed 1/2 cup peas, fresh or frozen 1 small carrot, finely diced 1/2 cup cherry tomatoes, halved 2 cups fresh spinach, roughly chopped Cheese (optional for vegetarians who eat dairy): - 1/2 cup grated Parmesan cheese (or nutritional yeast for a vegan option) Seasoning: Salt and pepper to taste 1/2 tsp dried thyme or Italian seasoning 1/4 cup fresh parsley, chopped (for garnish) Lemon zest and juice of 1 lemon (optional for added freshness)

1 step

Prep:10minCook:30min

Indulge in the perfect blend of creamy comfort and vibrant flavors with our Veggie Risotto recipe. This easy-to-follow guide will help you create a rich, velvety risotto loaded with fresh vegetables, all in just 45 minutes. Whether you're looking for a quick weeknight dinner or a special meal to impress, this risotto offers the perfect balance of taste and texture. With every bite, you’ll enjoy a symphony of flavors that are as satisfying as they are nourishing. Get ready to elevate your dinner game with this irresistible Veggie Risotto!

Updated at: Sun, 18 Aug 2024 08:18:15 GMT

Ingredients

4 servings

Instructions

Step 1

1. Prepare the Vegetables: • Heat 1 tablespoon of olive oil in a large skillet over medium heat. • Add the mushrooms, zucchini, and carrots. Sauté for 5-7 minutes until softened. • Add the spinach and cook until wilted. Season with salt and pepper, then set the vegetables aside. 2. Start the Risotto: • In a large, heavy-bottomed pan, heat the remaining tablespoon of olive oil and the butter over medium heat. • Add the chopped onion and sauté for 2-3 minutes until translucent. Add the garlic and cook for another minute. • Stir in the Arborio rice and cook for 2-3 minutes, until the rice is lightly toasted and coated in the oil and butter mixture. 3. Add the Wine (Optional): • If using, pour in the white wine and cook, stirring constantly, until the wine has been absorbed by the rice. 4. Cook the Risotto: • Begin adding the warm vegetable broth one ladle at a time, stirring frequently. Wait until most of the liquid is absorbed before adding the next ladle. • Continue this process for about 18-20 minutes until the rice is creamy and cooked through but still slightly al dente. 5. Add the Vegetables: • Stir in the sautéed vegetables, steamed broccoli, peas, and cherry tomatoes. Cook for 2-3 minutes until heated through. • If using Parmesan cheese or nutritional yeast, stir it into the risotto at this stage. 6. Season and Serve: • Season the risotto with salt, pepper, thyme, and lemon zest and juice if using. • Remove the pan from heat and let the risotto sit for a minute. • Garnish with fresh parsley and serve hot. 200+ vegetarian recipes Book https://shorturl.at/EsGc7