Veggie Risotto is a delightful twist on a classic Italian dish. This creamy rice dish can be prepared in one large pot in 30 minutes or less, making it a versatile and easy option. You can use almost any vegetables you have in your refrigerator to customize it to your taste.

.

.

This homemade risotto recipe uses Arborio rice along with shallots, leeks, and carrots for added flavor. Cheese, cream, and butter contribute to the dish’s creamy texture. The secret to cooking the risotto rice is to add preheated chicken stock gradually. The chicken stock must be preheated to avoid interrupting the rice’s cook

ing process. 

Veggie Risotto Ingredients:

1 cup Arborio rice

3 1/2 Cups Chi1cken stock

1 Shallot

1 Leek

2 carrots

2 Cloves minced fresh garlic

3/4 Cup Heavy cream

3/4 cup finely grated cheese (parmesan or pecorino)

2 Tbsp Olive oil

Veggie Risotto Directions:

1. Thinly slice the shallot and the white section of Leek. Add the 2 tbsps of Olive oil, Shallot, garlic, and leek to a large skillet or large saucepan. Saute the vegetables until they are soft and translucent. This should take about 5 minutes.
2. Add the cup of arborio rice and toast it until it is slightly darker
3. Add the chopped carrot
4. Add 1 cup of the pre-heated chicken stock. Stir while adding the chicken stock. 
5. Continue adding the remaining stock in small amounts while the rice absorbs it, and the rice is al dente. This whole process should take about 15-20 minutes.
6. After all the chicken stock is absorbed add 3/4 cup of heavy cream. At this time your rice mixture will become a creamy risotto recipe.
7. Gradually stir in the 3/4 cup finely grated cheese (parmesan or pecorino). keep stirring while adding the cheese. By now you should have a perfect risotto texture.

.

History of Risotto:

Risotto leads back to the 16th century in northern Italy. It also represents a symbol of culinary excellence due to the meticulous process and skill necessary to cook it properly. It is considered a celebratory dish due to its richness and complexity.

Variations of Easy Vegetable Risotto:

There are many different ways to create this traditional risotto. You can experiment with fresh herbs to adjust the flavor of your dish. Red bell pepper, fresh parsley, or any type of fresh veggies can be added. Red peppers will add not only taste but color to your risotto dishes. 

 If you don’t have a shallot available, red onion is a good alternative. Other substations include what type of rice is available. White rice or brown rice may work in a pinch.

To create vegetarian risotto, replace the chicken stock with vegetable broth or vegetable stock. To create creamy vegan risotto, simply omit the heavy cream, and use more vegan parmesan cheese to create its creamy texture. Other types of vegan ingredients can be used like vegan cheese or vegan butter. Also, different types of sauteed mushrooms can be added to make vegan mushroom risotto.

Experiment with different types of fresh vegetables in your creamy vegetable risotto recipe. Spring vegetable risotto can be prepared using fresh spring vegetables.

Storage of your Veggie Risotto:

Your leftover risotto can be stored in the refrigerator for a few days in an airtight container. Freezing the risotto is also an option to keep the dish for one to two months.

I hope you enjoy making this dish as much as I liked sharing it with you. If you have any questions or concerns leave a message in the comment section, and I will respond quickly.

The Best Easy Veggie Risotto Recipe Creamy and Delicious

Veggie Risotto is a delightful twist on a classic Italian dish. This creamy rice dish can be prepared in one large pot in 30 minutes or less, making it a versatile and easy option. You can use almost any vegetables you have in your refrigerator to customize it to your taste.

Print Recipe Pin Recipe Rate Recipe

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Course: Main Course, Side Dish

Cuisine: Italian

Keyword: veggie risotto

Servings: 4 Servings

Ingredients

• 1 cup Arborio rice
• 3 1/2 Cups Chi1cken stock
• 1 Shallot
• 1 Leek
• 2 carrots
• 2 Cloves minced fresh garlic
• 3/4 Cup Heavy cream
• 3/4 cup finely grated cheese parmesan or pecorino
• 2 Tbsp Olive oil

Instructions

• Thinly slice the shallot and the white section of Leek. Add the 2 tbsps of Olive oil, Shallot, garlic, and leek to a large skillet or large saucepan. Saute the vegetables until they are soft and translucent. This should take about 5 minutes.
• Add the cup of arborio rice and toast it until it is slightly darker
• Add the chopped carrots
• Add 1 cup of the pre-heated chicken stock. Stir while adding the chicken stock.
• Continue adding the remaining stock in small amounts while the rice absorbs it, and the rice is al dente. This whole process should take about 15-20 minutes.
• After all the chicken stock is absorbed add 3/4 cup of heavy cream. At this time your rice mixture will become a creamy risotto recipe.
• Gradually stir in the 3/4 cup finely grated cheese (parmesan or pecorino). keep stirring while adding the cheese. By now you should have a perfect risotto texture.

Tried this recipe?Let us know how it was!