Vegetable Risotto

This Vegetable Risotto is rich and creamy, loaded with tender vegetables and perfectly cooked arborio rice, and brought together with creamy Parmesan and a swirl of olive oil. It’s the kind of dish that feels fancy but is totally approachable for a weeknight dinner. Whether you're serving it as a cozy main or a hearty side, this risotto is always a crowd-pleaser.

There’s something incredibly comforting about a bowl of creamy, homemade risotto, especially when it’s packed with fresh vegetables and cozy flavors. While risotto often gets a reputation for being fussy, this version is simple and requires only a few key techniques to give you restaurant-worthy results. Gently stirring in warm broth helps release the rice’s starches, giving you that luscious texture without any cream. So so good!

Why You'll Love this Vegetable Risotto Recipe

• Naturally creamy without the cream. Arborio rice releases its starch as it cooks, creating a luxuriously creamy consistency that feels indulgent without needing heavy cream. You get all the comfort of a rich dish with lighter ingredients that still satisfy.
• A celebration of vegetables. This veggie risotto is a beautiful way to enjoy a variety of vegetables in one dish. From the sweetness of corn and peas to the hearty bite of broccoli and carrot, every forkful is balanced and flavorful.
• Perfect as a main or side. Serve this vegetable risotto as a satisfying vegetarian entrée or as a side dish for grilled meats or roasted proteins. It’s versatile enough to fit anywhere on your menu and pair with a range of cuisines.
• Customizable. Risotto is flexible. Swap the veggies based on what's in season or on your preference. As long as you follow the recipe steps, you can make it your own while still getting that signature creamy texture.

Ingredient Notes

To make this creamy Vegetable Risotto, you will need the following ingredients (full measurements in the recipe card below):

• extra virgin olive oil – adds richness and helps sauté the vegetables. You can substitute with unsalted butter for a more classic risotto flavor.
• veggies - we use carrots, red onion, broccoli, peas, and corn. You can swap these out with different vegetbales if you prefer. For instance, yellow carrot or parsnip works well in place of the carrot, white or yellow onion works in splace of the red onion, and cauliflower or zucchini are great substitutes for broccoli.
• garlic – adds flavor. We use fresh garlic for the best flavor, but you can use garlic powder as well.
• italian seasoning – you can also use a mix of dried basil, oregano, and thyme instead.
• salt and pepper
• arborio rice – this rice is the star of risotto! Its high starch content gives risotto its signature creamy texture. Do not substitute with regular long grain rice.
• dry white wine – adds acidity and depth. You can use more vegetable broth if avoiding alcohol.
• vegetable broth – used gradually to cook the rice while adding flavor. Chicken broth can be used if you're not keeping it vegetarian.
• parmesan cheese – for a dairy-free version, use a vegan parmesan or nutritional yeast.

You will also need measuring cups and spoons, a large skillet, and a wooden spoon or silicone spatula.

How to Make the Best Vegetable Risotto

1. Sauté veggies. Heat oil in a large skillet over medium-high heat until it sizzles, about 2 minutes. Add carrots, onion and broccoli. Sauté until tender, about 2-3 minutes.

2. Add remaining and season. Add frozen peas, corn, garlic, Italian seasoning, salt and pepper. Stir well to combine evenly.

3. Add rice. Add rice and toast for 1-2 minutes, stirring constantly.

4. Add wine. Add wine, stirring constantly until almost all the liquid has absorbed, about 3-4 minutes.

5. Add broth. Add one cup of broth and keep stirring so that the rice doesn't stick to the pan. Cook until almost all the liquid is absorbed.

6. Repeat. Repeat adding broth, one cup at a time, until all the broth has been added and absorbed, about 20 minutes. The rice should be cooked al dente. Repeat with more broth if needed (if the risotto is too dry).

7. Add cheese. Turn off the heat and add parmesan cheese. Stir well until creamy. The risotto should have a similar consistency of thick porridge. Serve immediately.

How to Serve

This Vegetable Risotto is delicious served on its own, or paired with some of my favorite sides including:

• Simple Italian Salad
• Italian Meatballs
• Balsamic Chicken Kabobs
• Cheesy Garlic Bread
• Sautéed Garlic Mushrooms
• Arugula Salad

Storing and Freezing Instructions

How to Store

Store leftover risotto in an airtight container in the refrigerator for up to 3 days. It will thicken as it cools, so expect a less creamy texture when reheated unless you refresh it with liquid.

How to Reheat

Reheat on the stovetop over low heat, adding a splash of broth, milk, or water to loosen the texture. Stir frequently until warmed through. You can also microwave it in short bursts, stirring in between and adding liquid to help restore creaminess.

How to Freeze

Although risotto is best enjoyed fresh, you can freeze it if needed. Let it cool completely, then transfer to a freezer-safe container or zip-top bag, removing as much air as possible. Freeze for up to 1 month. Thaw in the refrigerator overnight, then reheat gently on the stove with added broth or water to bring back its creamy consistency. Note that the texture may be slightly less silky after freezing, but it will still be delicious.

FAQ

More Vegetarian Rice and Risotto Recipes

• Creamy Parmesan (No Wine) Risotto
• Mushroom Risotto
• Butternut Squash Risotto
• Vegetarian Paella
• Greek Rice
• Black Beans and Rice

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