Vegetable Risotto Recipe

Name: Vegetable Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 tablespoons Italian olive oil; 1 onion, finely chopped; 2 ounces asparagus spears, finely sliced; 3 ounces button mushrooms, finely sliced; 1 red pepper, diced; 1 zucchini, finely chopped; 12 ounces arborio rice; 2 cups vegetable stock; 1 teaspoon butter; 3 tablespoons parmesan cheese, shavings; salt and pepper

Servings: persons

6 tablespoons Italian olive oil
1 onion, finely chopped
2 ounces asparagus spears, finely sliced
3 ounces button mushrooms, finely sliced
1 red pepper, diced
1 zucchini, finely chopped
12 ounces arborio rice
2 cups vegetable stock
1 teaspoon butter
3 tablespoons parmesan cheese, shavings
salt and pepper

1
Heat the olive oil in a large saucepan, and fry the onion, asparagus, mushrooms, pepper and zucchini until softened.
2
Add the rice and continue frying for about 2 minutes, stirring all the time.
3
Gradually pour in the vegetable stock, a little at a time, giving the rice time to absorb the stock between each addition.
4
Season with salt and pepper, and continue cooking for about 20 minutes until the rice is tender, but still has a hint of 'bite' to it.
5
Just before serving, add the butter and stir well.
6
Serve garnished with Parmesan cheese shavings.

599

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 11 ingredients. The key ingredients include: 6 tablespoons Italian olive oil, 1 onion, finely chopped, 2 ounces asparagus spears, finely sliced, 3 ounces button mushrooms, finely sliced, and more.

Yes, Vegetable Risotto falls under the Vegetarian 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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