Description
This creamy and flavorful Vegetable Risotto is a delightful, comforting dish perfect for a hearty meal. Packed with vibrant vegetables like asparagus, zucchini, carrots, green peas, and sweet red bell peppers, it combines the rich texture of Arborio rice cooked slowly with vegetable stock, finished with butter and Parmesan cheese for a luscious finish.
Ingredients
Scale
Broth
- 2 Vegetable Stock Pots
- 2 cups Water
Vegetables & Rice
- 1 cup Onion, finely chopped
- 1/2 cup Red Bell Pepper, diced
- 200 grams Arborio Rice
- 1/2 cup Carrot, diced
- 1/2 cup Zucchini, diced
- 12 stalks Asparagus, trimmed and cut
- 1/2 cup Green Peas
Other Ingredients
- 2 tablespoons Olive Oil
- 1 tablespoon Butter
- 1 tablespoon Shaved Parmesan Cheese
Instructions
- Prepare the Stock: In a mixing jug, dissolve 2 Vegetable Stock Pots in 2 cups of water. Stir well until fully dissolved and keep this stock mixture hot to use gradually during cooking.
- Sauté Aromatics: Heat 2 tablespoons of olive oil in a pan over medium heat. Once warm, add 1 cup of chopped onion and 1/2 cup of diced red bell pepper. Cook for 3 minutes, stirring gently with a rubber spatula to soften the vegetables without browning.
- Add Arborio Rice: Add 200 grams of Arborio rice to the pan and cook while stirring for 30 seconds to toast the rice slightly, enhancing its nutty flavor.
- Begin Adding Stock: Pour 1/2 cup of the hot stock into the rice mixture. Stir continuously until the liquid is fully absorbed by the rice, which helps release the rice’s starch for creaminess.
- Add Carrots and Stock: Stir in 1/2 cup of diced carrots and add another 1/2 cup of stock. Continue stirring and cooking until this liquid is absorbed, allowing the carrots to soften.
- Continue Adding Stock: Add an additional 1/2 cup of stock and stir until absorbed, maintaining the creamy consistency and cooking the rice evenly.
- Add Zucchini, Asparagus & Stock: Incorporate 1/2 cup diced zucchini and 12 stalks of cut asparagus into the pan. Pour in the last 1/2 cup of stock and cook, stirring until the liquid is absorbed and vegetables are tender-crisp.
- Mix in Green Peas: Add 1/2 cup of green peas and mix them through the risotto, cooking for a few more minutes until heated through.
- Finish with Butter and Parmesan: Remove the pan from heat, then stir in 1 tablespoon of butter and 1 tablespoon of shaved Parmesan cheese. Mix well to combine all flavors and create a luscious texture.
- Serve the Risotto: To serve, pile the risotto high in the center of a plate and shake gently to spread it, helping it take the shape of the plate. Optionally, top with extra shaved Parmesan cheese before serving.
Notes
- Use hot stock throughout cooking to ensure the risotto cooks evenly and creamy texture develops.
- Stir constantly to prevent the rice from sticking to the pan and to release the rice’s starch properly.
- You can substitute vegetables based on seasonality or preference, but keep similar quantities.
- For a vegan version, omit butter and Parmesan or use plant-based alternatives.
- Serve immediately for the best texture as risotto thickens upon standing.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Keywords: vegetable risotto, creamy risotto, Arborio rice recipe, Italian vegetarian main dish, easy vegetable risotto
