My Creamy Vegetable Risotto is a rich and delicious treat. It is simple enough for a weeknight meal and fancy enough for a dinner party. Serve as a main course or a side dish.
Creamy Vegetable Risotto
Prep time
Cook time
Total time
Serves: 6-8 Servings
Ingredients
- 1 ½ cups of dry Arborio rice (risotto)
- 5 cups low–sodium vegetable broth
- ½ cup white cooking wine
- 2 tbsp butter
- 3 tbsp olive oil
- 1 large red onion finely chopped
- 2 minced cloves of garlic
- ¾ cup chopped broccoli rabe
- ½ cup cherry tomatoes sliced in halves
- ½ cup sliced crimini mushrooms
- ¼ cup frozen peas (defrosted)
- ¼ cup heavy cream
- ½ cup fresh grated parmesan cheese
- 1 tsp kosher salt
- ½ tsp fresh cracked pepper
Instructions
- In a large dutch over or pot, heat butter and 1 tbsp of olive oil.
- Add onions, salt, and pepper and sautee on low for three minutes until translucent.
- Add garlic and continue to sautee for one minute.
- Add cooking wine and allow to cook down for about five minutes on low or until wine evaporates.
- Add vegetable broth and cover until it comes to a boil.
- In the meantime, in a small skillet, sautee mushrooms and tomatoes with 2 tbsp olive oil for about five minutes.
- Add broccoli and peas and cook for one minute. Remove from heat and set aside.
- Once broth in original pot comes to a boil, add dry Arborio rice and allow to simmer on medium heat, stirring with a wooden spoon constantly for about 20 minutes.
- Once most of the liquid has been absorbed, add heavy cream and continue to stir.
- Risotto will cook down to be a slightly wet and sticky consistency.
- Sample the risotto to make sure it is soft. If it is the desired consistency, add parmesan and vegetables and stir for one minute. Serve immediately.
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Looks healthy and delicious.
Delicious!