Risotto with Vegetables

Risotto with Vegetables

This risotto with vegetables recipe is the perfect vegetarian recipe that combines different veggies.
5 from 2 votes
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Course: Risotto
Cuisine: Italian
Keyword: vegetarian, veggies
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Calories: 641kcal
Author: Nonna Box

Ingredients

Instructions

  • Remove tomato skin and seeds, and cut into cubes. Chop the celery, onion, and carrot. Also, cut the rest of the vegetables (zucchini, eggplant, and peppers) into cubes.
  • In a frying pan, heat the oil and add garlic. When cooked, remove the garlic and set aside.
  • Fry the tomatoes for a few minutes. Then, add the pepper, eggplant and zucchini. Remove from pan, drain, and keep warm.
  • In a saucepan, saute the butter with the chopped celery, carrot and onion.
  • Add the rice and toast it for a few minutes. Then, moisten the mixture with wine.
  • When the wine has evaporated, add the hot broth one ladle at a time.
  • Remove from heat and add a generous amount of pepper and transfer in a warm serving dish.
  • Mix the cooked vegetables that was previously set aside, the grated Parmigiano-Reggiano, and a dash of chopped parsley. Serve separately.

Nutrition

Calories: 641kcal | Carbohydrates: 84g | Protein: 12g | Fat: 27g | Saturated Fat: 8g | Cholesterol: 22mg | Sodium: 1242mg | Potassium: 838mg | Fiber: 8g | Sugar: 11g | Vitamin A: 4075IU | Vitamin C: 84.7mg | Calcium: 165mg | Iron: 4.7mg
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