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Easy Vegetable Risotto

Looking for a comforting, delicious meal that’s packed with fresh veggies and rich, creamy goodness? This Easy Vegetable Risotto is your answer! Risotto has a bit of a reputation for being tricky, but trust me, this recipe makes it simple and approachable without sacrificing any of the classic flavors. Perfect for a cozy dinner at home or an impressive dish for guests, this risotto is sure to become a favorite in your recipe collection.

Ingredients

  • 1 cup Arborio rice
  • 4 cups vegetable broth, warmed
  • 2 tablespoons olive oil
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 1 cup mushrooms, sliced
  • 1 cup zucchini, diced
  • 1 cup bell peppers, diced (red, yellow, or both)
  • 1/2 cup frozen peas, thawed
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons butter
  • Salt and pepper, to taste
  • Fresh parsley, chopped (for garnish)

Serving Size

  • Serves: 4

Prep Time

  • 10 minutes

Cook Time

  • 30 minutes

Total Time

  • 40 minutes

Instructions

1. Warm the Broth

Before you start, warm the vegetable broth in a small saucepan over low heat. Keeping the broth warm is key to making a creamy risotto, as it helps the rice cook evenly and absorb the liquid more efficiently.

2. Sauté the Veggies

In a large skillet or saucepan, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until they become soft and fragrant, about 3 minutes. Then, toss in the mushrooms, zucchini, and bell peppers. Cook for another 5–7 minutes until the vegetables are tender and slightly caramelized.

3. Toast the Rice

Add the Arborio rice to the skillet with the sautéed vegetables. Stir the rice continuously for about 2 minutes, allowing it to toast lightly. This step is crucial for giving the risotto its signature nutty flavor.

4. Add the Broth Gradually

Now, it’s time to add the warm vegetable broth. Pour in about 1/2 cup of the broth, stirring the rice constantly until the liquid is absorbed. Continue adding the broth in 1/2 cup increments, stirring continuously, until the rice is creamy and cooked through. This should take about 18–20 minutes.

5. Finish with Peas, Butter, and Cheese

When the rice is just about done, stir in the thawed peas, butter, and grated Parmesan cheese. The butter adds richness, while the Parmesan brings a sharp, salty depth to the dish. Season with salt and pepper to taste.

6. Serve and Garnish

Once the risotto is perfectly creamy and the rice is tender, remove it from the heat. Serve your Easy Vegetable Risotto hot, garnished with a sprinkle of fresh parsley. Enjoy the fruits of your labor — each bite is a delightful mix of creamy, savory, and fresh flavors!

Why You’ll Love This Recipe

This risotto is a celebration of vegetables in every creamy bite. The combination of zucchini, mushrooms, bell peppers, and peas makes this dish not only flavorful but also packed with nutrients. The best part? It’s easy enough for a weeknight dinner but impressive enough to serve at a dinner party. Plus, the continuous stirring is actually kind of therapeutic, turning cooking into a mindful, enjoyable experience.

Pro Tip: If you want to switch things up, you can easily swap out the vegetables based on what you have on hand or what’s in season. Try adding asparagus in the spring or butternut squash in the fall for a seasonal twist!


Ready to master the art of risotto with this simple recipe? Give this Easy Vegetable Risotto a try, and see how effortless it can be to create a restaurant-quality dish at home. You’ll be amazed at how something so easy can taste so good!

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