Fresh Vegetable Risotto Recipe

Name: Fresh Vegetable Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups sliced fresh mushrooms; 1 medium onion, chopped (1/2 cup); 2 garlic cloves, minced; 2 tablespoons olive oil or 2 tablespoons cooking oil; 1 cup arborio rice or 1 cup long grain rice; 3 cups vegetable broth or 3 cups chicken broth; 3/4 cup bite-size asparagus or 3/4 cup broccoli, pieces; 1 medium tomatoes, seeded and diced (3/4 cup); 1/4 cup shredded carrot; 1 cup shredded Fontina cheese (4 ounces) or 1 cup muenster cheese (4 ounces); 1/4 cup grated parmesan cheese; 3 tablespoons snipped fresh basil or 3 tablespoons parsley; tomatoes, slices (optional)

Servings: persons

2 cups sliced fresh mushrooms
1 medium onion, chopped (1/2 cup)
2 garlic cloves, minced
2 tablespoons olive oil or 2 tablespoons cooking oil
1 cup arborio rice or 1 cup long grain rice
3 cups vegetable broth or 3 cups chicken broth
3/4 cup bite-size asparagus or 3/4 cup broccoli, pieces
1 medium tomatoes, seeded and diced (3/4 cup)
1/4 cup shredded carrot
1 cup shredded Fontina cheese (4 ounces) or 1 cup muenster cheese (4 ounces)
1/4 cup grated parmesan cheese
3 tablespoons snipped fresh basil or 3 tablespoons parsley
tomatoes, slices (optional)

1
In a large saucepan cook the mushrooms, onion, and garlic in hot oil till onion is tender but not brown.
2
Stir in the rice- Cook and stir for 5 minutes.
3
Meanwhile, in another saucepan bring the vegetable or chicken broth to a boil; reduce heat and simmer.
4
Slowly add 1 cup of the broth to the rice mixture, stirring constantly.
5
Continue to cook and stir till liquid is absorbed.
6
Add 1/2 cup broth and the asparagus or broccoli to the rice mixture, stirring constantly.
7
Continue to cook and stir till liquid is absorbed.
8
Add 1 cup more broth, 1/2 cup at a time, stirring constantly till the broth has been absorbed.
9
This should take about 15 minutes.
10
Stir in tomato, carrot, and the remaining 1/2 cup broth.
11
Cook and stir till rice is slighly creamy and just tender.
12
Stir in fontina or Muenster cheese, Parmesan cheese, and basil or parsley.
13
If desired, garnish with some tomato slices- Serve immediately.

802

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 cups sliced fresh mushrooms, 1 medium onion, chopped (1/2 cup), 2 garlic cloves, minced, 2 tablespoons olive oil or 2 tablespoons cooking oil, and more.

Yes, Fresh Vegetable Risotto falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Fresh Vegetable Risotto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions