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Vegetarian Risotto Recipe
About This Dish
Our vegetarian risotto showcases the creamy perfection of Arborio rice slowly cooked with seasonal vegetables and finished with Parmigiano-Reggiano. This comforting Italian dish proves that vegetarian cuisine can be both satisfying and elegant.
Prep Time
20 minutes
Cook Time
30 minutes
Serves
4 people
Ingredients
- 1 1/2 cups Arborio rice
- 6 cups warm vegetable stock
- 1 cup dry white wine
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 cup mixed seasonal vegetables (zucchini, bell peppers, asparagus)
- 1/2 cup sun-dried tomatoes, chopped
- 1 cup fresh spinach
- 1/2 cup grated Parmigiano-Reggiano
- 3 tablespoons butter
- 2 tablespoons olive oil
- 2 tablespoons fresh herbs (basil, parsley)
- Salt and freshly ground black pepper
Instructions
- Prepare vegetables: Dice seasonal vegetables into small, uniform pieces. Keep vegetable stock warm in a separate pot.
- Sauté aromatics: Heat olive oil in a large, heavy-bottomed pan. Cook onion until translucent, then add garlic for 1 minute.
- Toast rice: Add Arborio rice and stir for 2-3 minutes until grains are lightly toasted and coated with oil.
- Add wine: Pour in white wine and stir until absorbed. The alcohol will cook off, leaving flavor.
- Add stock gradually: Add warm stock one ladle at a time, stirring constantly until absorbed before adding more. This takes about 18-20 minutes.
- Add vegetables: In the last 10 minutes, add seasonal vegetables and sun-dried tomatoes to cook with the rice.
- Finish risotto: Stir in spinach, butter, and Parmesan. Season with salt, pepper, and fresh herbs.
- Serve immediately: Risotto should be creamy and flow like lava when plated. Serve with extra Parmesan.
Chef's Tips
- Stir constantly for the creamiest texture
- Keep stock warm to maintain cooking temperature
- Rice should be al dente, not mushy
- Add vegetables at different times based on cooking needs
- Finish with butter and cheese for richness
- Serve immediately - risotto doesn't wait