Vegetable Risotto Recipe

Name: Vegetable Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 cups chicken broth; 3 tablespoons butter; 2 tablespoons olive oil; ½ cup onion, finely chopped; 1 cup portabella mushroom, finely chopped; 1 cup baby green pea, frozen and thawed; ¼ cup fresh basil, finely chopped; 1 ½ cups arborio rice; ¾ teaspoon salt; ¼ cup parmesan cheese, top quality and freshly grated

Servings: persons

5 cups chicken broth
3 tablespoons butter
2 tablespoons olive oil
½ cup onion, finely chopped
1 cup portabella mushroom, finely chopped
1 cup baby green pea, frozen and thawed
¼ cup fresh basil, finely chopped
1 ½ cups arborio rice
¾ teaspoon salt
¼ cup parmesan cheese, top quality and freshly grated

1
Bring broth to a simmer in a saucepan.
2
In separate heavy saucepan, melt two tablespoons of butter with olive oil over medium heat.
3
Add the onions, carrots, and mushrooms, and saute for five minutes.
4
Add rice and cook, stirring constantly, for two minutes.
5
Add one cup of the broth and cook, stirring constantly, until liquid is absorbed.
6
Add the peas and another cup of warm broth and cook, stirring constantly, until liquid is absorbed.
7
Add another cup of broth and continue to cook, stirring constantly, until absorbed; continue this process until all the broth is used.
8
(They say it takes about 15 minutes, but it'll be creamier if you stretch it out to 20-25 minutes.
9
).
10
Add salt, basil, Parmesan, and remaining tablespoon of butter.
11
Stir for two minutes to make sure cheese is fully incorporated and melted.
12
Note: I use such a heaping amount of Parmesan that it's probably closer to a half-cup -- and it's all the better for it!

942

kcal

Calories

Fat

Carbs

103

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: 5 cups chicken broth, 3 tablespoons butter, 2 tablespoons olive oil, ½ cup onion, finely chopped, 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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