Vegetable Risotto Recipe

Name: 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; 2 cloves garlic, minced; 2 tablespoons olive or cooking oil; 1 cup Arborio rice; 3 cups vegetable or chicken broth; 3/4 cup bite size asparagus pieces; 1 medium tomato, seeded and chopped (2/3 cup); 1/4 cup shredded carrot; 1 cup shredded fontina cheese; 1/4 cup grated parmesan cheese; 3 tablespoons snipped fresh basil; Tomato slices

Servings: persons

2 cups sliced fresh mushrooms
1 medium onion, chopped
2 cloves garlic, minced
2 tablespoons olive or cooking oil
1 cup Arborio rice
3 cups vegetable or chicken broth
3/4 cup bite size asparagus pieces
1 medium tomato, seeded and chopped (2/3 cup)
1/4 cup shredded carrot
1 cup shredded fontina cheese
1/4 cup grated parmesan cheese
3 tablespoons snipped fresh basil
Tomato slices

1
Bring broth to boiling, then simmer.
2
Meanwhile, cook mushrooms, onion, and garlic in hot oil in large saucepan until tender. Stir in uncooked Arborio rice; cook and stir for 5 mins.
3
Slowly add 1 cup broth to rice mixture, stirring constantly over medium heat until broth is absorbed.
4
Add another 1/2 cup broth and asparagus, stirring constantly until broth is absorbed.
5
Add another 1 cup broth, 1/2 cup at a time, stirring constantly until absorbed (~15 mins).
6
Stir in chopped tomato, carrot, and remaining 1/2 cup broth.
7
Cook and stir until rice is slightly creamy and just tender.
8
Stir in fontina, parmesam, and basil.
9
Garnish with tomato slices.

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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, 2 cloves garlic, minced, 2 tablespoons olive or cooking oil, and more.

Yes, Vegetable Risotto falls under the General 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!

Vegetable Risotto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions