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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* 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 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.

Vegetable Risotto

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