Vegetable Risotto
A quick and creamy vegetable risotto made with arborio rice, mixed vegetables, and Parmesan cheese. Perfect for a weeknight dinner.
- Total time
- 25 min
- Servings
- 4
- Calories
- 320
- Protein
- 10g
Ingredients
- 1 cup arborio rice
- 2 cups mixed vegetables (e.g., peas, carrots, zucchini)
- 3 cups vegetable broth
- ½ cup Parmesan cheese, grated
- 2 tbsp butter
- 1 pinch salt and pepper
Instructions
- 1
In a large saucepan, melt the 2 tbsp butter over medium heat. Add the 2 cups mixed vegetables and cook until slightly softened, about 5 minutes.
- 2
Stir in the 1 cup arborio rice and cook for 1-2 minutes until the rice is coated and slightly translucent.
- 3
Add the 3 cups vegetable broth, one ladle at a time, stirring frequently. Wait until each addition is absorbed before adding more, about 15-20 minutes total.
- 4
When the rice is creamy and tender, remove from heat. Stir in the 1/2 cup Parmesan cheese and season with salt and pepper to taste.
- 5
Let stand for 2 minutes before serving. Garnish with extra Parmesan if desired.
Tools you’ll need
- Large saucepan
- Wooden spoon
- Measuring cups
- Grater
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