Vegetable Risotto Recipe

Name: Vegetable Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons each of butter and olive oil; 1/2 cup finely chopped onion; 1/2 cup each finely diced celery and carrot; 1 1/2 cups short grain or Arborio rice; Minced garlic; 5 cups simmering water; 1 cup thawed frozen petite peas; Salt and freshly ground black pepper; 1/2 cup grated fresh Parmesan cheese; 1/4 cup chopped fresh basil leaves; 1/4 cup toasted pine nuts, optional

Servings: persons

2 tablespoons each of butter and olive oil
1/2 cup finely chopped onion
1/2 cup each finely diced celery and carrot
1 1/2 cups short grain or Arborio rice
Minced garlic
5 cups simmering water
1 cup thawed frozen petite peas
Salt and freshly ground black pepper
1/2 cup grated fresh Parmesan cheese
1/4 cup chopped fresh basil leaves
1/4 cup toasted pine nuts, optional

1
Heat the butter and oil in a heavy wide saucepan.
2
When foaming subsides add the onion and cook for 5 minutes or until golden brown.
3
Add half of the celery and carrot and cook for 3 to 4 minutes or until tender but still crisp.
4
Add the rice and cook, stirring continuously, for 5 minutes or until toasty.
5
Add the garlic and simmer a few seconds.
6
Add 1/2 cup boiling water and cook until rice has fully absorbed it.
7
Continue this way until 1 1/2 cups water have been absorbed, then add 1 cup of boiling water.
8
After 20 minutes or when the rice is half cooked add the remaining celery and carrot and cook for 10 minutes more.
9
Add the peas and finish cooking the rice.
10
Season to taste with salt and pepper.
11
Right before serving, stir in the Parmesan cheese and basil.
12
Garnish with pine nuts.
13
(If you want a more ample meal, serve this with grilled boneless chicken breasts marinated in lemon juice; grill them when rice is half way done.)

547

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.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 tablespoons each of butter and olive oil, 1/2 cup finely chopped onion, 1/2 cup each finely diced celery and carrot, 1 1/2 cups short grain or Arborio rice, 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

How did you like this recipe?

Frequently Asked Questions