Vegetable Risotto Recipe
Category: First Courses
Serves: 4
Preparation Time: 20 minutes
Cooking Time: 40 minutes
This Vegetable Risotto is a wholesome, flavorful dish that blends the earthiness of fresh vegetables with the creamy, comforting texture of Arborio rice. It’s perfect for a cozy dinner or as a side dish to accompany any main course. The secret to a great risotto lies in the gradual addition of broth, the careful toasting of rice, and a careful balance of seasoning.
Ingredients
| Ingredient | Quantity |
|---|---|
| Carnaroli Rice | 320g |
| Carrots | 100g |
| Yellow Bell Peppers | 50g |
| Red Bell Peppers | 50g |
| Eggplant | 100g |
| Zucchini | 100g |
| Peas | 50g |
| Cherry Tomatoes (Pachino) | 150g |
| Celery | 1 stalk |
| Yellow Onion | 1 medium |
| Butter | 20g |
| Extra Virgin Olive Oil | 6 tablespoons |
| Vegetable Broth | 1 liter |
| Parsley (fresh) | 2 tablespoons (chopped) |
| Parmesan Cheese (Parmigiano Reggiano DOP) | 4 tablespoons (grated) |
| White Wine | 40ml |
| Salt | To taste |
| Black Pepper | To taste |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | ~330 kcal |
| Carbohydrates | 60g |
| Protein | 8g |
| Fat | 10g |
| Fiber | 5g |
| Sodium | ~600mg |
| Cholesterol | ~15mg |
Instructions
Step 1: Preparing the Vegetables
Start by cleaning and peeling all the vegetables. Dice them into small, uniform cubes, making sure they are roughly the same size to ensure even cooking. Pay special attention to cutting the eggplant, zucchini, and carrots to a similar size to help them cook uniformly. Once you’ve finished chopping, set the vegetables aside.
Step 2: Preparing the Cherry Tomatoes
Cut the cherry tomatoes in half or quarters depending on their size. Place them in a bowl and sprinkle with a teaspoon of sugar to help balance their acidity. Set aside.
Step 3: Cooking the Onion and Vegetables
In a large pan, heat 3 tablespoons of extra virgin olive oil and 20g of butter over a low flame. Add half of the chopped onion and sauté it gently until it becomes translucent and soft. This should take about 15 minutes. Be sure to stir occasionally and, if necessary, add a ladle of vegetable broth to prevent the onion from burning.
Once the onion is softened, add the diced vegetables: zucchini, eggplant, half of the carrots, and peas. Season with salt and pepper to taste. Stir everything well, making sure the vegetables are evenly coated with oil and butter. Let the vegetables cook for about 15 minutes, stirring occasionally. They should become soft but not mushy. Once they are cooked, remove them from the pan and set them aside.
Step 4: Preparing the Rice
In a separate pan, add 3 tablespoons of olive oil and the remaining onion. Sauté over low heat for about 10 minutes, adding a ladle of vegetable broth if needed to prevent burning. Add the rice to the pan and toast it gently for a couple of minutes, stirring constantly. This helps the rice release its starch and begin the absorption process.
Step 5: Deglazing with Wine
Once the rice has been lightly toasted, add 40ml of white wine. Stir the rice and allow the wine to evaporate completely. This step adds a rich depth of flavor to the risotto.
Step 6: Cooking the Risotto
Start adding the hot vegetable broth, one ladle at a time, to the rice. Stir frequently to ensure the rice absorbs the liquid slowly, which helps it cook evenly and develop its creamy texture. Continue adding broth and stirring for about 18-20 minutes, until the rice is al dente and cooked through, but still slightly firm in the center.
Step 7: Adding the Vegetables
Once the rice is cooked, gently fold in the previously sautéed vegetables, including the cherry tomatoes you prepared earlier. Stir everything to combine and allow the tomatoes to release some of their juices into the risotto.
Step 8: Final Touches and Mantecatura
Once the vegetables are incorporated and the risotto is creamy and hot, turn off the heat. Stir in 20g of butter, 4 tablespoons of grated Parmesan cheese, and the chopped parsley. This process, called “mantecatura,” will make the risotto extra creamy and flavorful.
Step 9: Serving
Serve the risotto immediately, garnished with extra parsley and Parmesan cheese if desired. Enjoy the creamy, comforting, and vibrant flavors of this vegetable-packed dish.
This Vegetable Risotto is a perfect dish to enjoy during any season, as it showcases the fresh flavors of garden vegetables. The creamy texture of the risotto, combined with the delicate sweetness of the vegetables, creates a harmonious dish that can be enjoyed on its own or paired with other Italian classics. Whether you’re preparing it for a family dinner or a special occasion, this risotto will surely impress your guests with its rich flavor and satisfying texture.
