Vegetable Risotto Recipe

Name: Vegetable Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups broccoli florets; 1 cup finely chopped zucchini; 1 cup finely chopped yellow squash; 1 cup finely chopped red bell pepper; 2 ½ cups chicken broth; 1 tablespoon extra virgin olive oil; 2 tablespoons finely chopped onions; ½ cup short-grain rice; ¼ cup dry white wine or ¼ cup water; ⅓ cup finely grated parmesan cheese

Servings: persons

2 cups broccoli florets
1 cup finely chopped zucchini
1 cup finely chopped yellow squash
1 cup finely chopped red bell pepper
2 ½ cups chicken broth
1 tablespoon extra virgin olive oil
2 tablespoons finely chopped onions
½ cup short-grain rice
¼ cup dry white wine or ¼ cup water
⅓ cup finely grated parmesan cheese

1
Steam broccoli, zucchini, yellow squash and bell pepper for 3 minutes or until crisp tender.
2
Rinse with cold water and set aside.
3
Heat chicken broth in a small saucepan, bring to a boil and then place on low heat.
4
Heat olive oil in a large sauce pan, then add onions.
5
Saute onions for about 3 minutes.
6
Add rice and coat with olive oil, onion mixture.
7
Add wine/water and stir until almost all liquid is absorbed.
8
Add 1/2 cup of hot broth and stir until absorbed, continue to add the broth 1/2 cup at a time, allowing the broth to absorb before each addition.
9
Continue to stir.
10
This takes about 20 minutes.
11
After liquid is absorbed, remove from heat and stir in cheese, add steamed vegetables and serve.

472

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: 2 cups broccoli florets, 1 cup finely chopped zucchini, 1 cup finely chopped yellow squash, 1 cup finely chopped red bell pepper, 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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