Vegetable Risotto

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A light and comforting meal that you can have ready in no time! Vegetable Risotto is perfect for those warmer spring evenings! You could easily serve this as a vegetarian meal or as a side with some Baked Chicken Legs or Roast Chicken.

Vegetable Risotto| Easy one-pan meal

Vegetable Risotto is tasty, creamy, cheesy, and simply delightful. AAAND, not hard to make at all! It’s one of those things that sounds really fancy but at the end of the day, it’s just rice and vegetables. Don’t be intimidated. It’s really simple to pull this one-off. Simply perfect for a busy weeknight dinner that is easy, filling, and just hits the spot!

Main Ingredients Needed

To make Vegetable Risotto, start by gathering these ingredients from you pantry. I like to make this dish when I have left over veggies in my fridge that I need to use up.

• Savory Butter & Olive Oil Sauté Express Sauté Starter – if you can’t find this replace with 2 tablespoons of olive oil.
• Onion + Carrots – sautéd together bring a flavorful combo.
• Arborio Rice – is used in risotto dishes because of its higher starch levels, which gives to the creamy texture in a risotto.
• Chicken Broth or Vegetable Broth – adds flavor and helps create the creamy texture.
• Heavy Cream – brings the rice and veggies together in a creamy sauce.
• Frozen Peas + Asparagus – I like to use these veggies together, but you can use whatever veggies you have on hand and need to use up.
• Parmesan Cheese – grated. This adds a nutty cheesy flavor, yum!
• Salt + Pepper –  to taste.

Variations

You can use whatever vegetables you have on hand for this recipe! Scour your fridge (or freezer) to see if you have any of these on hand:

• mushrooms
• zucchini or yellow squash
• cauliflower
• broccoli
• edamame
• spinach
• celery

How To Make Vegetable Risotto | Directions

Vegetable Risotto is a wonderful one-pan meal that is ready to serve in 30 minutes! For full details see the recipe card down below 🙂

Step 1: Sauté Onion in Hot Skillet + Add Rice

Preheat large skillet or large pot and sauté onion in melted Savory Butter & Olive Oil Sauté Express® Sauté Starter over medium heat. Pour in arborio rice and stir to incorporate evenly.

Step 2: Add Carrots + Chicken Broth

Stir in carrots and sauté until the rice starts to get toasty and onion and carrot start to get tender. Pour in 1 cup of chicken broth at a time, stirring frequently until the rice soaks up the liquid. Stirring is what makes the risotto creamy!

Step 3: Stir

After a few minutes, the rice will have slurped up the chicken stock and you can add in another cup. Keep stirring as you cook the risotto and after the 4 cups of stock have been absorbed, the rice should be just about cooked completely. Rice should be cooked al dente.

Step 4: Add Veggies, Cheese and Heavy Cream

Stir in heavy cream, peas, asparagus {or any extra veggies you have in your fridge} and parmesan cheese. Taste and adjust seasonings with salt and pepper. Serve immediately. Feel free to top your risotto with extra cheese. Mmmm….so tasty! 

Storing Leftover Vegetable Risotto

Vegetable Risotto will keep in the fridge in an airtight container for 5 days. Which makes this a great make-ahead meal or meal prep for the whole week! Consider making a double batch if meal prepping sounds up your alley, that way you can have dinner and leftovers!

More Risotto Recipes to Try!

• Pumpkin Risotto
• Bacon & Mushroom Risotto Recipe
• Instant Pot Risotto

This dinner is light, yet comforting. You’ll want to lick your plate clean :). Be sure to print and save this recipe! The printable recipe card is below. Enjoy, friends! 🙂

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5 from 3 votes

Vegetable Risotto

A light and comforting meal that you can have ready in no time! Vegetable Risotto is perfect for those warmer spring evenings!

servings 4 servings

Prep Time 5 mins

Cook Time 25 mins

Total Time 30 mins

Ingredients

• ▢ 2 squares Savory Butter & Olive Oil Saute Express Saute Starter or 2 tablespoons of olive oil
• ▢ 1 small onion diced
• ▢ 1 cup arborio rice
• ▢ 1 cup carrot diced
• ▢ 4 cups chicken broth or vegetable broth
• ▢ 1/4 cup heavy cream
• ▢ 1 cup frozen peas
• ▢ 1 cup asparagus sliced + steamed
• ▢ 1/2 cup parmesan cheese grated
• ▢ salt & pepper to taste

US Customary – Metric

Instructions

• Preheat large skillet with high sides over medium heat. Sauté onion in melted Savory Butter & Olive Oil Sauté Express Sauté Starter over medium heat. Pour in arborio rice and stir to incorporate evenly.
  
• Stir in carrot and sauté 5 minutes until rice starts to toast and onion and carrot start to get tender. Pour in 1 cup of chicken broth, stirring frequently until rice soaks up the liquid.
  
• Continue in this fashion until all the chicken broth has been absorbed by the rice. Rice should be cooked al dente.
  
• Stir in cream, peas, asparagus and parmesan cheese. Taste and adjust seasonings with salt and pepper. Serve immediately.
  

Nutrition

Calories: 357kcal | Carbohydrates: 53g | Protein: 13g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 31mg | Sodium: 1083mg | Potassium: 537mg | Fiber: 5g | Sugar: 5g | Vitamin A: 6203IU | Vitamin C: 36mg | Calcium: 194mg | Iron: 4mg

Course: Side Dish

Cuisine: Italian

Keyword: vegetable risotto