How To Make Creamy Veggie Risotto
Who says vegetarians don’t get to enjoy savory meals? A taste of these authentic vegetarian recipes will make you change your mind. So, you just might want to go vegetarian after your first bite.
Serves:
Ingredients
- 2 cups Arborio rice
- 4 cups vegetable broth
- 1 onion, diced
- 2 cloves of garlic, minced
- 1 cup mushrooms, sliced
- 1 cup zucchini, diced
- 1 cup yellow squash, diced
- 1 cup peas
- 1/2 cup grated Parmesan cheese
- 2 tablespoons butter
- Salt and pepper, to taste
- Fresh parsley, for garnish
Instructions
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In a large saucepan, heat the vegetable broth over medium heat.
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In another large saucepan, melt the butter over medium heat. Add the diced onion and minced garlic, and sauté until they become translucent.
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Add the Arborio rice to the saucepan with the onions and garlic. Stir well to coat the rice with the butter.
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Slowly add the vegetable broth to the rice, one cup at a time, stirring constantly until the liquid is absorbed before adding more.
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After adding the third cup of vegetable broth, add the mushrooms, zucchini, yellow squash, and peas to the rice mixture. Stir well.
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Continue adding the vegetable broth, one cup at a time, and stirring until the rice is creamy and cooked al dente.
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Remove the saucepan from heat and stir in the grated Parmesan cheese. Season with salt and pepper to taste.
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Serve the creamy veggie risotto hot, garnished with fresh parsley.
Nutrition
- Calories : 387kcal
- Total Fat : 8g
- Saturated Fat : 4g
- Cholesterol : 18mg
- Sodium : 976mg
- Total Carbohydrates : 68g
- Dietary Fiber : 6g
- Sugar : 5g
- Protein : 11g
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