Veggie Risotto Recipe
Veggie Risotto Recipe photo by Taste of Home
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Veggie Risotto Recipe

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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.—Taste of Home Test Kitchen
Recommended: 31 Meals in a Bowl
TOTAL TIME: Prep: 10 min. Cook: 30 min.
MAKES:10 servings
TOTAL TIME: Prep: 10 min. Cook: 30 min.
MAKES: 10 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
  • 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

  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: 10 servings.
Originally published as Vegetable Risotto in 1-2-3 Meal Planner 2009, p166

Full-Bodied White Wine

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


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MY REVIEW
chemaris User ID: 7753371 179212
Reviewed Jul. 28, 2014

"Delicious! My children loved it (and they usually have a hard time eating squash)."

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