Vegetable risotto
11 Apr 2025
Cook time 35 min
Prep time 10 min
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:
1. Prepare the Vegetables:
- Peel and dice the sweet potatoes.
- Dice the zucchini.
- Slice the mushrooms.
- Finely chop the onion.
- Mince the garlic cloves.
- Peel and dice the sweet potatoes.
- Dice the zucchini.
- Slice the mushrooms.
- Finely chop the onion.
- Mince the garlic cloves.
2. Cook the Sweet Potatoes:
- 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.
- 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.
3. Prepare the Broth:
- In a medium saucepan, combine the vegetable broth and water.
- Heat over medium-low heat. Keep it warm but not boiling.
- In a medium saucepan, combine the vegetable broth and water.
- Heat over medium-low heat. Keep it warm but not boiling.
4. Sauté the Vegetables:
- 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.
- 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.
5. Cook the Rice:
- 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.
- 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.
6. Add the Vegetables:
- 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.
- 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.
7. Finish the Risotto:
- 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.
- 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.
8. Serve:
- Spoon the vegetable risotto into bowls or onto plates.
- Optional: Garnish with additional grated parmesan cheese and fresh herbs if desired.
- Spoon the vegetable risotto into bowls or onto plates.
- Optional: Garnish with additional grated parmesan cheese and fresh herbs if desired.
Nutrition per serving
4 ServingsCalories 410kcal
Protein 11g
Carbohydrates 80g
Fiber 6g
Sugar 11g
Fat 13g
More recipes
Mushroom stroganoff
Easy to make and incredibly satisfying, it's the perfect meal for any day of the week.
19 Mar 2025Grilled salmon with lemon dill butter
Perfect for weeknight dinners or special occasions.
06 Jun 2025Beef wellington
Follow our step-by-step guide to create a show-stopping meal sure to impress your guests.
26 May 2025Butter chicken with spinach
Ready in just 30 minutes, it's a delicious and wholesome dish your family will love.
07 Jun 2025