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–+ servings
spoonful of savory risotto
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Vegetable Risotto

A light and comforting meal that you can have ready in no time! Vegetable Risotto is perfect for those warmer spring evenings!
Course Side Dish
Cuisine Italian
Keyword vegetable risotto
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4 servings
Calories 357kcal
Author Lauren's Latest

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.
    cooking rice
  • 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.
    cooking rice and carrots in broth
  • Continue in this fashion until all the chicken broth has been absorbed by the rice. Rice should be cooked al dente.
    cooking risotto
  • Stir in cream, peas, asparagus and parmesan cheese. Taste and adjust seasonings with salt and pepper. Serve immediately.
    risotto with carrots and peas

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