Vegetable Risotto Recipe

Name: Vegetable Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 2 tablespoons extra virgin olive oil; 1 large red bell pepper, seeded and diced; ¾ cup diced zucchini; ¼ cup butter; 1 large onion, chopped; 1 clove garlic, pressed; 1 ½ cups short-grain rice; 4 ¼ cups low sodium chicken broth; 1 (10 ounce) package frozen artichoke hearts; 1 cup freshly shredded parmesan cheese; salt and pepper

Servings: persons

2 tablespoons extra virgin olive oil
1 large red bell pepper, seeded and diced
¾ cup diced zucchini
¼ cup butter
1 large onion, chopped
1 clove garlic, pressed
1 ½ cups short-grain rice
4 ¼ cups low sodium chicken broth
1 (10 ounce) package frozen artichoke hearts
1 cup freshly shredded parmesan cheese
salt and pepper

1
Pour oil into 12-inch frying pan over high heat.
2
Add pepper, zucchini.
3
Stir until tender crisp.
4
Take out veggies.
5
Set aside.
6
Add butter, onion, garlic to same pan.
7
Stir over medium heat until onion is soft and golden.
8
Add rice.
9
Stir until milky.
10
(10 min).
11
Stir in artichoke hearts and pepper/zucchini mix.
12
Reduce heat, continue to cook.
13
Stir often until rice is tender.
14
Remove from heat, gently mix in cheese and salt and pepper.
15
Serve with Shredded cheese on top.

No nutrition data on file — estimate from the ingredient list.

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 11 ingredients. The key ingredients include: 2 tablespoons extra virgin olive oil, 1 large red bell pepper, seeded and diced, ¾ cup diced zucchini, ¼ cup butter, 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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