Fresh Vegetable Risotto

READY IN: 50mins
Recipe by Bec6206

Classic risotto is an Italian short grain rice simmered and constantly stirred so it slowly absorbs the cooking liquid, resulting in a creamy, delicious dish. This one is flavored with colorful vegetables and two cheeses.

Top Review by cookingpompom

I made this with 3 cups of mixed veggies (seasonal) and it worked out a treat. I love that this recipes allows you to tweak it seasonally without changing any of the creaminess it has. Thanks for posting, my 4 children lived this! I forgot to mention I made this in my pressure cooker - dinner was on the table in under 15 minutes.

Ingredients Nutrition


  1. In a large saucepan cook the mushrooms, onion, and garlic in hot oil till onion is tender but not brown.
  2. Stir in the rice- Cook and stir for 5 minutes.
  3. Meanwhile, in another saucepan bring the vegetable or chicken broth to a boil; reduce heat and simmer.
  4. Slowly add 1 cup of the broth to the rice mixture, stirring constantly.
  5. Continue to cook and stir till liquid is absorbed.
  6. Add 1/2 cup broth and the asparagus or broccoli to the rice mixture, stirring constantly.
  7. Continue to cook and stir till liquid is absorbed.
  8. Add 1 cup more broth, 1/2 cup at a time, stirring constantly till the broth has been absorbed.
  9. This should take about 15 minutes.
  10. Stir in tomato, carrot, and the remaining 1/2 cup broth.
  11. Cook and stir till rice is slighly creamy and just tender.
  12. Stir in fontina or Muenster cheese, Parmesan cheese, and basil or parsley.
  13. If desired, garnish with some tomato slices- Serve immediately.

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