Vegetable Risotto: A Delicious and Nutritious Dish

Vegetable Risotto: A Delicious and Nutritious Dish

Are you looking for a hearty and healthy meal that is both delicious and easy to make? Look no further than vegetable risotto! This classic Italian dish is a favourite of many for its rich and creamy texture, combined with the freshness and flavour of a variety of vegetables. In this article, we will give you the recipe for vegetable risotto, along with calorie content, nutritional value breakdown, fun food hack, additional vegetables to use, substitution list, serving size information, and suggest pairing.

Recipe for Vegetable Risotto

  • 1 cup Arborio rice
  • 4 cups vegetable broth
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1/2 cup white wine
  • 1/2 cup grated Parmesan cheese
  • 2 cups mixed vegetables (such as zucchini, tomatoes, bell peppers, and mushrooms), chopped
  • Salt and pepper to taste
  1. Heat the olive oil in a large skillet over medium heat.
  2. Add the onion and garlic and sauté until soft and translucent.
  3. Add the Arborio rice and stir until it is coated with the oil and begins to turn translucent, about 2-3 minutes.
  4. Add the white wine and stir until it is absorbed by the rice.
  5. Add 1 cup of the vegetable broth and stir until it is absorbed.
  6. Continue adding the broth 1 cup at a time, stirring until it is absorbed each time before adding more.
  7. Once the rice is tender and creamy, add the chopped vegetables and cook until they are soft about 5-7 minutes.
  8. Stir in the grated Parmesan cheese and season with salt and pepper to taste.

Calorie Content and Nutritional Value Breakdown

One serving of vegetable risotto (1 cup) contains approximately 350 calories, 10 grams of protein, 8 grams of fat, and 60 grams of carbohydrates. It is a good source of dietary fibre, vitamin A, vitamin C, and iron.

Fun Food Hack

To add even more flavour to your vegetable risotto, try using homemade vegetable broth instead of shop-bought. Simply simmer a variety of vegetables (such as carrots, celery, onions, and garlic) in a large pot of water for several hours, then strain out the solids and use the broth in place of the shop-bought version.

Additional Vegetables to Use

While the recipe above calls for a variety of vegetables, you can easily customize it to include your favourites. Some other vegetables that work well in risotto include:

  • Asparagus
  • Broccoli
  • Cauliflower
  • Peas
  • Spinach

Substitution List

If you don't have all the ingredients listed above, don't worry! Here are some common substitutions you can make:

  • Arborio rice can be substituted with other short-grain rice varieties, such as Basmati rice or Jasmine rice
  • White wine can be substituted with chicken or vegetable broth.
  • Parmesan cheese can be substituted with another hard, salty cheese such as Pecorino Romano, and of course, vegan cheese.

Serving Size Information

The recipe above makes approximately 4 servings of vegetable risotto. If you are serving it as a main dish, 1 cup per person is recommended. If you are serving it as a side dish, 1/2 cup per person is sufficient.

Suggested Pairing

Vegetable risotto pairs well with a variety of wines, including Pinot Grigio, Chardonnay, and Sauvignon Blanc. For a non-alcoholic option, try pairing it with sparkling water infused with lemon or lime.

In conclusion, vegetable risotto is a delicious and nutritious dish that is easy to make and highly customizable. Whether you are a vegetarian, a foodie, or just looking to try something new, this recipe is sure to satisfy you. So why not give it a try tonight and enjoy a taste of Italy in your own home?

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