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vegetable-risotto-recipe

Vegetable Risotto

A creamy and delicious vegetable risotto perfect for any meal.
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Preparation Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Course: Main Course
Cuisine: Italian
Servings: 4 servings
Calories: 350 kcal

Ingredients 

Main Ingredients

  • 1 cup Arborio Rice
  • 4 cups Vegetable Broth
  • 1 Onion, chopped
  • 2 cloves Garlic, minced
  • 1 cup Mixed Vegetables (e.g., peas, carrots, bell peppers)
  • ½ cup Parmesan Cheese, grated
  • 2 tablespoon Olive Oil
  • to taste Salt and Pepper

Instructions 

  1. Heat the olive oil in a large pot over medium heat.
  2. Add the chopped onion and garlic, and sauté until translucent.
  3. Add the Arborio rice and cook, stirring frequently, until the edges are translucent.
  4. Gradually add the vegetable broth, one cup at a time, stirring constantly until absorbed.
  5. Stir in the mixed vegetables and cook until tender.
  6. Remove from heat and stir in the grated Parmesan cheese. Season with salt and pepper to taste.

Nutritional Value

Calories: 350kcal | Carbohydrates: 50g | Protein: 10g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 800mg | Potassium: 300mg | Fiber: 5g | Sugar: 4g | Vitamin A: 500IU | Vitamin C: 20mg | Calcium: 150mg | Iron: 2mg

Keywords

Risotto, Vegetarian
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