Fresh Vegetable Risotto
A vibrant and creamy vegetable risotto featuring mushrooms, asparagus, tomato, and cheese, perfect for a satisfying vegetarian main or side dish full of fresh flavors.
Ingredients
- 2 cups sliced mushrooms ⓘ
- 1 medium onion, chopped ⓘ
- 2 cloves garlic, minced ⓘ
- 2 tablespoons olive oil ⓘ
- 1 cup long grain rice ⓘ
- 3 cups chicken broth ⓘ
- 3/4 cup bite-size asparagus or broccoli pieces ⓘ
- 1 medium tomato, seeded and diced
- 1/4 cup shredded carrots ⓘ
- 1 cup shredded Muenster cheese ⓘ
- 1/4 cup grated Parmesan ⓘ
- 3 tablespoons fresh basil ⓘ
Instructions
- In a large saucepan, cook mushrooms, onion, and garlic in hot oil until onion is tender, but not brown.
- Stir in rice and cook for 5 minutes, stirring constantly.
- In another saucepan, bring broth to a boil and reduce heat to simmer.
- Slowly add 1 cup of broth to the rice mixture, stirring constantly until absorbed.
- Add 1 cup more broth, 1/2 cup at a time, stirring constantly until absorbed after each addition, about 15 minutes total.
- Stir in tomato, carrot, and remaining 1/2 cup broth. Cook until rice is slightly creamy and just tender.
- Stir in shredded Muenster cheese, grated Parmesan, and chopped basil.
- If desired, garnish with tomato slices before serving.
- Serve immediately.
Nutrition & Diet Analysis (per serving)
786
kcal
39% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).