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italianmedium
Vegetable Risotto
Creamy and comforting, this risotto is a great way to use up seasonal vegetables. It's a satisfying dish that requires a bit of attention but is well worth the effort.
Ready in 60 minutes · serves 4 · 350 calories per serving · italian cuisine.
60
min total
4
servings
350
cal / serving
Heads up: dietary tags are inferred from listed ingredients. If you have a medical allergy or intolerance, verify each ingredient against a label before cooking. This is not certified-allergen-safe content.
Ingredients
- 1 cuparborio rice
- 4 cupsvegetable broth
- 1 mediumonion
- 2 clovesgarlic
- 2 cupsmixed vegetables
- 1/2 cupparmesan cheese
- 2 tablespoonsolive oil
- to tastesalt
- to tasteblack pepper
Instructions
- 01
In a pot, heat broth and keep on low.
- 02
In a separate pan, sauté chopped onion and garlic in olive oil.
- 03
Add arborio rice and stir for a minute.
- 04
Gradually add broth, one ladle at a time, stirring frequently.
- 05
Stir in vegetables, then finish with parmesan, salt, and pepper.
