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Vegetable Risotto Recipe
Vegetable Risotto Recipe photo by Taste of Home

Vegetable Risotto Recipe

Publisher Photo
Short grain rice is preferred when making this classic Italian dish. Arborio rice is the most widely available short grain rice to use.
TOTAL TIME: Prep: 10 min. Cook: 30 min. + standing
MAKES:6 servings
TOTAL TIME: Prep: 10 min. Cook: 30 min. + standing
MAKES: 6 servings

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

Nutritional Facts

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.

Directions

  1. 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.
  2. 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.
Originally published as Vegetable Risotto in Weeknight Cooking Made Easy Annual 2005, p204

Nutritional Facts

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.

Full-Bodied White Wine

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

Reviews for Vegetable Risotto

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Reviewed Jun. 18, 2011

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!

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