Savory Vegetable Risotto

Savory Vegetable Risotto is a creamy and comforting dish, featuring a medley of fresh vegetables that elevate the traditional Italian classic. Perfect as a side dish or a light main course, it embodies a delicious blend of flavors and textures.

Ingredients

• Arborio rice - 150 grams
• Vegetable broth - 500 milliliters
• Olive oil - 2 tablespoons
• Shallot - 1, finely chopped
• Garlic - 2 cloves, minced
• Carrot - 1, diced
• Zucchini - 1, diced
• Bell pepper - 1, diced
• Frozen peas - 100 grams
• Parmesan cheese - 30 grams, grated
• Salt - to taste
• Black pepper - to taste
• Fresh parsley - 2 tablespoons, chopped

Steps

1. Heat the vegetable broth in a saucepan over low heat and keep it warm.
2. In a separate large pan, heat the olive oil over medium heat. Add the chopped shallot and sauté for 2-3 minutes until translucent.
3. Add the minced garlic and diced carrot, cooking for an additional 2 minutes.
4. Stir in the Arborio rice, ensuring each grain is coated in the oil, and toast for about 2 minutes until slightly translucent.
5. Begin adding the warm vegetable broth, one ladle at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding the next ladle.
6. After about 10 minutes of cooking, add the diced zucchini and bell pepper, continuing to stir and add broth as needed.
7. When the rice is just al dente and creamy (about 18-20 minutes total), stir in the frozen peas.
8. Remove the risotto from heat and mix in the grated Parmesan cheese, salt, and black pepper to taste.
9. Serve immediately, garnished with fresh chopped parsley.

Nutrition

• Calories: 410
• Protein: 12 g
• Carbs: 65 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 600 mg
• Cholesterol: 5 mg
• Total Fat: 12 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.6 L

Health Benefits

• Rich in fiber from vegetables, promoting digestive health.
• Contains essential nutrients like vitamins A and C, contributing to overall wellness.

Tags