Risotto with Vegetables Recipe

Name: Risotto with Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 onion, diced; Salt; 1 cup carnaroli rice; 1 cup white wine; 2 cups vegetable stock or chicken stock; 6 ounces zucchini, diced; 6 ounces red bell pepper, diced; 6 ounces yellow bell pepper, diced; 1 tomato, diced; Fresh basil; Cherry tomatoes

Servings: persons

1 tablespoon olive oil
1 onion, diced
Salt
1 cup carnaroli rice
1 cup white wine
2 cups vegetable stock or chicken stock
6 ounces zucchini, diced
6 ounces red bell pepper, diced
6 ounces yellow bell pepper, diced
1 tomato, diced
Fresh basil
Cherry tomatoes

1
Using a heavy sauce pot, heat the olive oil and saute the onions until translucent, approximately 2 to 3 minutes.
2
Season with salt.
3
Add the rice and toast for another minute.
4
Add the white wine and vegetable stock and stir until a creamy consistency.
5
Allow rice to cook for 15 minutes until rich and creamy.
6
Once rice is cooked, add the zucchini, peppers, and tomato and mix well.
7
To serve, place on large platter and garnish with basil leaves and cherry tomatoes.
8
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
9
The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

446

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: 1 tablespoon olive oil, 1 onion, diced, Salt, 1 cup carnaroli rice, and more.

Yes, Risotto with Vegetables falls under the Vegetarian 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.

Risotto with Vegetables

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