Vegetable Risotto
- By Maria Vogiatzaki
This recipe is one of our favorite at home. It’s so easy and tasty that you can make it every time you don’t want to spend much time in the kitchen but you want to eat something good and healthy. This vegetable risotto can be made during any season, using local vegetables or any leftover vegetables in your fridge.
As a busy working mother who wants to follow a plant based lifestyle, I make this recipe minimum once every two weeks. It is an ideal quick meal idea to feed your picky eaters a tasty and healthy meal. Another plus of this recipe is that you can easily omit one or two vegetables, if you don’t have them in the fridge and, it will still be delicious.
Finally it is such an easy recipe that I would totally recommend it for beginner cooks or people who are trying to transition to a plant-based diet and do not know from where to start.
Preparation: 15min
Cooking time: 20min
Difficulty: Easy
Recipe
200g mushrooms
200g green beans
2 carrots
1 zucchini
1 bell pepper
1 big onion
35g fresh parsley leaves or 1 tbsp. dried parsley or basil
1 tbsp. yellow curry powder
1 cup white or rosé wine
6 tbsp. olive oil
Juice of 1 lemon
1,5 cups of risotto rice or mixed risotto and wild rice
900ml hot water
Salt and pepper to taste
Instructions
- Chop all the vegetables and put them in the pan together with the olive oil.
- Saute for 2min and add the rice, some salt and the curry powder.
- Stir for one more minute, add the wine and keep stirring until the alcohol evaporates.
- Start adding the hot water slowly, while boiling in medium fire and stirring continuously until the rice is done.
- Switch off the fire, add the lemon juice, the parsley and the pepper, mix well and adjust the salt.
- Cover the food and wait 10min before serving it.
Tips
- I always like to add extra lemon in my dish, but for a creamier flavor you can also add some parmesan cheese or any other salty cheese of your preference.
- If you prefer to use whole rice, either cook it a bit (not completely) before adding it, so as your vegetables remain a bit crunchy or add it according to the instructions and keep adding water slowly until it gets well cooked.
Nutritional Value
Serving 1 cup | Calories: 507| Total carbohydrates: 73.9g|Sugars: 8.8g| Fiber: 5.2g| Protein: 9g| Total fat: 21.6g|Saturated fat: 3g| Calcium: 69mg|Iron: 3mg|Potassium: 685mg |Cholesterol: 0mg| Sodium: 47mg