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italianmedium
Vegetable Risotto
Creamy and comforting, this risotto combines seasonal vegetables for a healthy and satisfying meal. It's perfect for meal prep or a weeknight dinner.
Ready in 45 minutes · serves 4 · 450 calories per serving · italian cuisine.
45
min total
4
servings
450
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
- 1 mediumcarrot
- 1 cuppeas
- 1/2 cupparmesan cheese
- 2 tablespoonsolive oil
Instructions
- 01
Sauté onion and garlic in olive oil until translucent.
- 02
Add rice and toast for 2 minutes, then gradually add broth, stirring frequently.
- 03
Incorporate carrots and peas as the risotto cooks until creamy.
- 04
Stir in Parmesan cheese and serve warm.
