Easy Vegetable Risotto

A farmer’s market favorite, this fast and easy Vegetable Risotto recipe is an elegant dish, perfect for weeknight meals or special occasions.


My husband is half Italian and half Lebanese, so I’ve been lucky to have experience some amazing foods from both cuisines.

But risotto has always been one of my favorites. In fact, when we go out to eat at my favorite Italian restaurant, I ALWAYS order risotto. I don’t think I have ever ordered anything else. Their risotto is just so good, I can’t resist.

The vegetable risotto I am sharing with you today is elegant, but quite easy. Risotto itself can be a bit labor intensive, in that you have to constantly stir it. But it’s not difficult to make at all.



  • 8 cups vegetable stock
  • 1 cup white wine
  • 2 cups Arborio rice
  • 1 cup yellow onion, chopped
  • 1 heaping cup of asparagus, chopped
  • 1 heaping cup of carrots, chopped
  • 2 heaping cups of broccoli florets
  • 2 cups freshly grated Parmesan
  • Salt and pepper to taste

  1. Heat vegetable broth over high heat and bring to a boil.
  2. Add asparagus to pot and boil until just tender, about 2 minutes. Remove with slotted spoon, and repeat with other vegetables. Set vegetables to the side for now.
  3. Add the wine to the stock and lower the heat to a simmer.
  4. In a large saucepan, heat olive oil and saute onion until translucent, about 3-5 minutes.
  5. Add rice to onion. Stir until you see a white spot in the center of the rice grain...this happens quickly, about 30 seconds.
  6. Add 1 cup of the vegetable broth to rice and onion mixture and stir until liquid is absorbed, keeping the heat on low. Continue to add the liquid a little bit at a time, allowing it to absorb before adding more liquid.
  7. Once you have used all the liquid, the rice will be tender and the mixture creamy.
  8. Remove from heat, stir in 2 cups of freshly grated Parmesan cheese, then add the vegetables.

For The Full Instructions, Visit The Full Recipes (Thank You): adishofdailylife.com

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