How To Make Summer Vegetable Risotto Recipe
A creamy risotto full of fresh summer vegetables.
Serves:
Ingredients
- 1 onion, diced
- 2 cloves garlic, minced
- 1 cup Arborio rice
- 1/2 cup white wine
- 4 cups of vegetable broth or stock
- 1 zucchini, diced
- 1 yellow squash, diced
- 1 red bell pepper, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup grated parmesan cheese
- 2 tbsp butter
- Salt and pepper, to taste
- Fresh basil, chopped (optional)
Instructions
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In a large pot or dutch oven, sauté the onion and garlic in a bit of olive oil until softened.
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Add in the Arborio rice and stir until coated in the oil.
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Pour in the white wine and stir until absorbed.
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Slowly add vegetable broth, one ladle at a time, stirring until the liquid is absorbed before adding more.
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After about 20 minutes of cooking the rice, add in the diced vegetables and continue adding the broth until the rice and vegetables are fully cooked and creamy.
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Stir in the parmesan cheese and butter and season with salt and pepper.
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Garnish with fresh basil, if desired.
Nutrition
- Calories : 317kcal
- Total Fat : 9g
- Saturated Fat : 5g
- Cholesterol : 21mg
- Sodium : 871mg
- Total Carbohydrates : 45g
- Dietary Fiber : 4g
- Sugar : 5g
- Protein : 9g
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