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Vegetable Risotto Recipe

Vegetable Risotto Recipe photo by Taste of Home

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Short grain rice is preferred when making this classic Italian dish. Arborio rice is the most widely available short grain rice to use.

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Vegetable Risotto Recipe

Prep: 10 min. Cook: 30 min. + standing

Yield: 6 Servings

10 30 40

Ingredients

1 cup chopped onion
2 teaspoons minced garlic
1/3 cup butter, cubed
1-1/2 cups uncooked arborio rice
1 cup white wine
4 cups chicken broth or vegetable broth
3 cups fresh broccoli florets
2 cups chopped yellow summer squash
2 cups frozen peas, thawed
1 package (10 ounces) frozen cooked winter squash, thawed
1/2 teaspoon salt
1/8 teaspoon white pepper

Directions

In a Dutch oven, saute onion and garlic in butter for 2-3 minutes or until tender. Add the rice; cook and stir for 1 minute or until rice is glossy and coated with butter. Stir in wine; cook for 2 minutes or until wine is absorbed.
Stir in the remaining ingredients and bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until rice is tender. Let stand, uncovered, for 10 minutes before serving. Yield: 6 servings.

Nutritional Analysis: 1-3/4 cups equals 390 calories, 11 g fat (6 g saturated fat), 27 mg cholesterol, 988 mg sodium, 58 g carbohydrate, 7 g fiber, 10 g protein.

Originally published as Vegetable Risotto in Weeknight Cooking Made Easy Annual 2005, p204

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Vegetable Risotto

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(1-1) of 1 reviews

Reviewed on Jun. 18, 2011 by hwaak7

This risotto is absolutely amazing! We didn't have the winter squash, and I used water instead of wine. My husband, who's not fond of veggies, gobbled it up. We were disappointed we didn't make more!