Creamy Vegetable Risotto

Ingredients

• 2 cups (400g) Arborio rice 2 cups (400g) Arborio rice
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 1 cup (240ml) white wine 1 cup (240ml) white wine
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 cup (150g) asparagus, chopped 1 cup (150g) asparagus, chopped
• 1 cup (150g) peas 1 cup (150g) peas
• 1 carrot, diced 1 carrot, diced
• 1 bell pepper, diced 1 bell pepper, diced
• 1/2 cup (50g) grated Parmesan cheese 1/2 cup (50g) grated Parmesan cheese
• 2 tablespoons (30g) butter 2 tablespoons (30g) butter
• 2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 12g, 6g
• Carbohydrates (total, sugars): 75g, 5g
• Protein: 10g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   In a large saucepan, heat the olive oil and butter over medium heat.
2. 2.
   Add the chopped onion and minced garlic, sauté until translucent.
3. 3.
   Add the Arborio rice to the pan and stir well to coat the grains with the oil and butter mixture.
4. 4.
   Pour in the white wine and cook until it is absorbed by the rice.
5. 5.
   Gradually add the vegetable broth, one ladle at a time, stirring constantly until each ladleful is absorbed before adding the next.
6. 6.
   After adding half of the vegetable broth, add the chopped asparagus, peas, carrot, and bell pepper to the risotto.
7. 7.
   Continue adding the remaining vegetable broth, stirring constantly, until the rice is cooked al dente and the vegetables are tender.
8. 8.
   Stir in the grated Parmesan cheese and season with salt and pepper to taste.
9. 9.
   Remove from heat and let the risotto rest for a few minutes before serving.
10. 10.
    Serve the creamy vegetable risotto hot, garnished with additional Parmesan cheese and fresh herbs if desired.

Treat your ingredients with care...

• Arborio rice — Rinse the rice before cooking to remove excess starch and achieve a creamier texture.
• Parmesan cheese — Use freshly grated Parmesan cheese for the best flavor and texture.

Tips & Tricks

• Stir the risotto constantly while adding the broth to ensure a creamy consistency.
• Use a wide and shallow pan to allow for even cooking and absorption of flavors.
• Customize the vegetable selection based on seasonal availability.
• For a richer flavor, add a splash of white wine towards the end of cooking.
• Leftover risotto can be transformed into delicious arancini (risotto balls) by shaping, breading, and frying them.

Serving advice

Serve the creamy vegetable risotto as a main course accompanied by a fresh green salad and crusty bread. It can also be served as a side dish alongside grilled chicken or fish.

Presentation advice

Garnish the risotto with a sprinkle of freshly grated Parmesan cheese and a few fresh herbs, such as parsley or basil, to add a pop of color. Serve it in individual bowls or on a large platter for family-style dining.