Easy Vegetable Risotto

This Easy Vegetable Risotto recipe is always creamy and delicious. It combines Arborio rice, asparagus, carrots, broccoli, and Parmesan to create a dish that’s both comforting and bursting with freshness.

 

 

Easy vegetable risotto is one of my favorite vegetarian recipes.

It is a creamy rice dish that has perfect texture, but mixes in fresh vegetables.

Since we add asparagus, you could call this a spring risotto, since spring is when those fresh spears start appearing at your local farmers market.

But they are also in season all summer long so you could call this a summer vegetable risotto too!

Whatever you call it, the balance of flavors soaked into the rice and the sautéed vegetables make this homemade risotto a perfect dish you can serve any time of year!

If you love Risotto, try this Chicken and Mushroom Risotto and Butternut Squash and Sweet Potato Risotto. 

 

 

What is Easy Vegetable Risotto?

Easy vegetables and risotto is a classic Italian dish made from Arborio rice that is slow-cooked in a mixture of vegetable stock and white wine until it reaches a velvety consistency.

In this simple risotto recipe we add fresh vegetables and cheese to give you a large skillet of perfection.

 

 

What ingredients are in easy vegetable risotto? 

• Arborio Rice: the high starch content in this rice creates the creamy texture that defines risotto.
• Vegetable Stock: use your favorite vegetable broth for vegetarian risotto recipes
• White Wine: this adds depth and complexity while its acidity balances the richness of the dish.
• Olive Oil: use this to saute the onions; pure olive oil will taste like butter while extra virgin olive oil will have a more earthy flavor
• Yellow Onion: this adds a gread flavor to the base of the risotto rice
• Asparagus: this adds bright green colors and great nutritional value to the dish
• Carrots: these add color, flavor, and texture to the creamy risotto
• Broccoli: this adds a distinct flavor and texture to the vegetable risotto recipe
• Parmesan Cheese: this gives a salty and nutty creaminess; leave it out or replace with vegan cheese if you are wanting creamy vegan risotto
• Salt: brings out the flavor of the other ingredients
• Black Pepper: helps your body absorb the nutrients in everything else you eat

Pro Tips: I like to garnish my dishes with fresh herbs like fresh parsley or lemon zest before serving.

 

 

How to Make Easy Vegetable Risotto:

1. Heat vegetable stock in a large pot over medium-high heat and cook vegetables, then remove cooked veggies.
2. Add white wine and simmer.
3. In a separate medium saucepan over medium heat, saute onion for 2-3 minutes then add rice, and toast briefly.
4. Gradually add stock mixture to let the rice cook and absorb the flavors, stirring just until remaining stock is mixed in so rice stays al dente.
5. Remove from heat and mix in Parmesan and seasoning.
6. Add cooked vegetables and mix until creamy.
7. Serve!

Pro Tips:

• Keep the broth mixture warm to ensure a steady and even absorption during cooking.
• Stirring gently but consistently helps release the rice’s starch, achieving the desired creaminess.

 

 

Is Easy Vegetable Risotto Healthy?

Yes, risotto with spring vegetables is healthy!

It has a great balance of complex carbs, fiber, vitamins, and minerals.

While it does taste indulgent, if you use some portion control, the nutrient-rich veggies we add make it a delicious and wholesome side dish choice.

Can Protein be Added to Easy Vegetable Risotto?

Absolutely you can add protein to vegetable risotto!

You can stir in grilled chicken, sautéed shrimp, or pan-seared tofu for a delicious main dish.

Some other great choices are your favorite beans, steak, or just added (unflavored) protein powder.

 

 

Is Easy Vegetable Risotto Gluten Free?

Yes, easy veggie risotto is naturally gluten free!

As always when you are cooking gluten free meals, check every ingredient label including your vegetable broth to make sure nothing was added to that ingredient in processing.

You can feel confident serving this spring vegetable risotto to your gluten free friends.

Is Easy Vegetable Risotto Vegan?

Easy risotto with vegetables can be made vegan, but because we use parmesan cheese and white wine instead of vegan ingredients, this specific recipe is not vegan. 

To make this creamy vegetable risotto recipe vegan, leave out the parmesan cheese or use a vegan parmesan cheese substitute.

And be sure to choose a vegan white wine or use more vegetable broth with a splash of vinegar for the acidity.

 

 

Can Easy Vegetable Risotto be Frozen?

Yes, broccoli risotto can be frozen for up to 2 months.

However, the texture will change slightly when you thaw it.

Reheat it gently on the stovetop with a splash of stock to refresh the creaminess of the dish.

How Long Does Easy Vegetable Risotto Last?

Easy asparagus risotto can be stored in the refrigerator for about 3-4 days.

To keep its taste and quality, be sure to store leftover risotto properly in the fridge or freezer when you are not using it.

 

 

How to Store Leftover Easy Vegetable Risotto:

Transfer cooled risotto to an airtight container and refrigerate promptly.

Reheat gently, adding a splash of stock or water if needed to bring back its creamy consistency.

Can Easy Vegetable Risotto Be Made Ahead of Time?

Yes, easy vegetable risotto can be made up to a day ahead.

Just remember to stop before adding the Parmesan and vegetables.

When you are ready to serve risotto with vegetables, gently reheat the base, then add the final ingredients until heated through.

 

What to serve with Risotto:

• Potato Leek and Bacon Bake
• Butternut Squash Soup with Cream Cheese
• Beet Arugula Goat Cheese Salad
• Raw Parsnip Salad
• Simple Strawberry Spinach Salad
• Mexican Tomato Recipe
• Sweet and Spicy Edamame
• Mac and Cheese with Egg
• Farro Salad
• Watermelon Mint Feta Salad
• Roasted Sweet Potato Salad
• Asparagus and Onion Casserole
• Fumi Salad

This Easy Vegetable Risotto is a perfect harmony of rice, veggies, and cheese. You will love every spoonful.

 

Originally Posted: September 7, 2015

Photos & Text Updated: October 24, 2024

 

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