Vegetable Risotto

August 10, 2016

Do you ever have a major craving for veggies?

This happens to me at least once a week where all I want for dinner is a heaping pile of fresh vegetables to chow down on. Mushroom risotto, as I’ve made before here on the blog, is usually one of my go-to dinners in the colder months. But mushroom risotto alone can be quite a heavy dinner and when craving a whole bunch of veggies you want something lighter. I decided to go ahead with making a risotto but a vegetable risotto jam-packed with asparagus, mushrooms, yellow zucchini and 2 types of peas. The result was the perfect mix of sweet and savoury veggies, and because I only cooked the vegetable to al dente the texture of the soft rice and crunchy offered the perfect summer bite.
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Vegetable Risotto
Serves 3
Classic risotto jam-packed with sweet and crunch summer veggies.
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Prep Time
15 min
Cook Time
40 min
Total Time
55 min
Prep Time
15 min
Cook Time
40 min
Total Time
55 min
536 calories
73 g
30 g
18 g
18 g
7 g
788 g
1804 g
10 g
0 g
9 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 536
Calories from Fat 160
% Daily Value *
Total Fat 18g
Saturated Fat 7g
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 8g
Cholesterol 30mg
Sodium 1804mg
Total Carbohydrates 73g
Dietary Fiber 6g
Sugars 10g
Protein 18g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 8 ounces asparagus, trimmed and cut into 1-inch pieces
  2. 8 ounces sugar snap peas
  3. 5 teaspoons extra-virgin olive oil, divided
  4. 1 (8-ounce) zucchini, halved lengthwise and cut into 1/2-inch-thick slices
  5. 5 cremeni mushrooms, sliced
  6. handfull of fresh green peas
  7. 4 3/4 cups organic vegetable broth
  8. 1/2 cup finely chopped shallots
  9. 1 cup uncooked Arborio rice
  10. 1/4 cup dry white wine
  11. 1/2 cup (2 ounces) grated fresh pecorino Romano cheese
  12. 1/4 cup chopped fresh chives
  13. 1 teaspoon grated lemon rind
  14. 2 tablespoons fresh lemon juice
  15. 1 tablespoon unsalted butter
  16. 1/4 teaspoon salt
  1. 1. Bring vegetable broth to a simmer in a medium saucepan (do not boil). Keep warm over low heat.
  2. 2. Heat remaining 1 tablespoon olive oil in a Dutch oven over medium heat. Add shallots, and cook for 3 minutes or until tender. Stir in rice, and cook for 1 minute, stirring constantly. Stir in wine; cook until liquid is absorbed (about 30 seconds), stirring constantly. Stir in 1 cup broth; cook 5 minutes or until liquid is nearly absorbed, stirring constantly. **** read step 3**** Reserve 1/4 cup broth. Add remaining broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 22 minutes total). Stir in vegetables; cook 1 minute or until thoroughly heated. Remove from heat; stir in reserved 1/4 cup broth and remaining ingredients.
  3. 3. While your rice is cooking (about half way of the broth through) place a cast iron skillet on medium low and add 2tsp of butter. Once the butter is melted add all veggies to the skillet with salt and pepper and allow them to cook until al dente.
Adapted from My. Recipes
Adapted from My. Recipes
The Blondielocks | Life + Style

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