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Recipe
Creamy Vegetable Risotto
Garden Delight Risotto: A Creamy Vegetable Medley
4.5 out of 5
Indulge in the flavors of Italian cuisine with this creamy vegetable risotto. Bursting with the freshness of seasonal vegetables, this dish is a delightful combination of creamy Arborio rice and vibrant flavors.
Metadata
Preparation time
30 minutes
Cooking time
25 minutes
Total time
55 minutes
Yields
4 servings
Preparation difficulty
Medium
Suitable for
Vegetarian, Gluten-free, Nut-free, Egg-free, Soy-free
Allergens
Dairy (Parmesan cheese)
Not suitable for
Vegan, Dairy-free, Paleo, Keto, Low-carb
Ingredients
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2 cups (400g) Arborio rice 2 cups (400g) Arborio rice
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4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
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1 cup (240ml) white wine 1 cup (240ml) white wine
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1 onion, finely chopped 1 onion, finely chopped
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3 cloves of garlic, minced 3 cloves of garlic, minced
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1 cup (150g) asparagus, chopped 1 cup (150g) asparagus, chopped
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1 cup (150g) peas 1 cup (150g) peas
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1 carrot, diced 1 carrot, diced
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1 bell pepper, diced 1 bell pepper, diced
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1/2 cup (50g) grated Parmesan cheese 1/2 cup (50g) grated Parmesan cheese
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2 tablespoons (30g) butter 2 tablespoons (30g) butter
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2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil
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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
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1.In a large saucepan, heat the olive oil and butter over medium heat.
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2.Add the chopped onion and minced garlic, sauté until translucent.
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3.Add the Arborio rice to the pan and stir well to coat the grains with the oil and butter mixture.
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4.Pour in the white wine and cook until it is absorbed by the rice.
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5.Gradually add the vegetable broth, one ladle at a time, stirring constantly until each ladleful is absorbed before adding the next.
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6.After adding half of the vegetable broth, add the chopped asparagus, peas, carrot, and bell pepper to the risotto.
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7.Continue adding the remaining vegetable broth, stirring constantly, until the rice is cooked al dente and the vegetables are tender.
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8.Stir in the grated Parmesan cheese and season with salt and pepper to taste.
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9.Remove from heat and let the risotto rest for a few minutes before serving.
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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.
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