Vegetable Risotto Recipe

Name: Vegetable Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 c. sliced zucchini; 1/2 c. mushrooms; 1/2 c. chopped red bell peppers; 1/2 c. chopped onion; 1 tsp. chopped basil; 1 clove garlic; 2 tsp. vegetable oil; 1 can chicken broth; 1 c. uncooked rice; 1/2 c. Parmesan cheese

Servings: persons

1/2 c. sliced zucchini
1/2 c. mushrooms
1/2 c. chopped red bell peppers
1/2 c. chopped onion
1 tsp. chopped basil
1 clove garlic
2 tsp. vegetable oil
1 can chicken broth
1 c. uncooked rice
1/2 c. Parmesan cheese

1
In a 3-quart pan, saute 1/2 cup sliced zucchini, 1/2 cup mushrooms, 1/2 cup chopped red bell peppers, 1/2 cup chopped onion, 1 teaspoon chopped basil and 1 clove garlic in 2 teaspoons vegetable oil on medium heat for 3 minutes.
2
Add 1 cup uncooked rice and cook for 2 minutes.
3
Stir in half can chicken broth and cook over medium heat for 5 minutes or until broth is absorbed. Stir in the rest of broth, stirring until absorbed.
4
Add 1/2 cup water.
5
Cook more.
6
Add cheese after water is absorbed.

567

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 10 ingredients. The key ingredients include: 1/2 c. sliced zucchini, 1/2 c. mushrooms, 1/2 c. chopped red bell peppers, 1/2 c. chopped onion, and more.

Yes, 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.

Vegetable Risotto

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