Vegetable risotto
This vegetable risotto combines sweet potatoes, zucchini, and peas to create a creamy, flavourful dish that's perfect for a wholesome meal. The rice is slowly cooked with broth and sautéed vegetables for a rich texture and taste.
Cook time 35 min
Prep time 10 min
Ingredients:
2 sweet potatos2 tbsp olive oil
1 large zucchini
4 cups vegetable broth
1.50 cups water
1 tbsp butter
1 onion
1/2 cup mushrooms
2 garlic cloves
1 cup white rice
1/2 cup peas
1/3 cup grated parmesan cheese
Instructions:
- Peel and dice the sweet potatoes.
- Dice the zucchini.
- Slice the mushrooms.
- Finely chop the onion.
- Mince the garlic cloves.
- Preheat the oven to 400°F (200°C).
- Toss the diced sweet potatoes in 1 tablespoon of olive oil and spread them on a baking sheet.
- Roast in the preheated oven for about 20-25 minutes, or until they're tender and slightly golden. Stir halfway through the cooking time. Set aside.
- In a medium saucepan, combine the vegetable broth and water.
- Heat over medium-low heat. Keep it warm but not boiling.
- In a large, heavy-bottomed skillet or pan, heat the remaining 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat.
- Add the chopped onions and sauté until they are translucent, about 5 minutes.
- Add the sliced mushrooms and cook for another 5 minutes, until they release their moisture and start to brown.
- Add the minced garlic and cook for 1 minute, stirring frequently to prevent burning.
- Add the white rice to the skillet and stir to coat it with the oil, butter, and vegetables, cooking for 1-2 minutes until the rice becomes slightly translucent.
- Begin adding the warmed vegetable broth mixture to the rice, one ladleful (about 1/2 cup) at a time, stirring constantly until most of the liquid is absorbed before adding the next ladleful.
- Continue this process, stirring frequently, until the rice is creamy and cooked through, which should take about 18-20 minutes. You might not need all the broth, or you might need a little extra water to reach the desired creaminess.
- When the rice is almost done, about 15 minutes into cooking, add the diced zucchini and continue to stir.
- A few minutes later, add the peas and the roasted sweet potatoes, mixing well to combine.
- Once the rice is fully cooked and creamy, remove the skillet from the heat.
- Stir in the grated parmesan cheese until melted and well combined.
- Taste and adjust the seasoning with salt and pepper if necessary.
- Spoon the vegetable risotto into bowls or onto plates.
- Optional: Garnish with additional grated parmesan cheese and fresh herbs if desired.
Vegetable risotto FAQ:
Store leftover risotto in an airtight container in the refrigerator for up to 3 days. Reheat in a saucepan over low heat, adding a splash of broth or water to restore creaminess.
Yes, but using brown rice will require a longer cooking time (about 30-40 minutes) and more liquid, as brown rice absorbs more moisture.
The risotto is done when the rice is al dente—cooked through but still with a slight bite. It should also be creamy, so stir in enough broth to achieve that consistency.
For a dairy-free option, you can use nutritional yeast or a dairy-free parmesan alternative. Alternatively, any hard cheese, like pecorino, can work.
Absolutely! Feel free to add other vegetables like spinach, asparagus, or bell peppers; just add them according to their cooking times to ensure everything cooks evenly.
Nutrition per serving
4 ServingsCalories 410kcal
Protein 11g
Carbohydrates 80g
Fiber 6g
Sugar 11g
Fat 13g
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