This Creamy Vegetable Risotto is a delicious mix of Arborio rice and green veggies made with a simple creamy sauce.
My kids tried risotto for the first time while we were having dinner at a friend’s house last year. Dan and I had sampled it (since not all of them liked it), and realized I really need to buy/make this at home soon.
So I purchased a boxed risotto and make it. It was decent, but nothing compares to homemade (typically at least).
So I decided to try my hand at making homemade risotto after I finally found arborio rice at the grocery store.
And since I often try to add vegetables to most dishes I make, I found several ideas that added vegetables into risotto.
I was actually finishing this recipe as my kids walked in the door from school and they couldn’t wait to try it. It was a hit for two out of three of them, even with all the veggies.
Okay, my daughter may have picked around the asparagus and asked what it was, but she still ate most of her bowl! That was definitely a win in my book!
Dietitian’s Dish
While I typically promote whole grains on this blog due to their many benefits, I don’t discriminate against other grains.
All grains can fit and should fit into a balanced diet.
That includes brown rice, white rice, arborio rice, white and whole wheat pasta – just to name a few. The important part is VARIETY.
If you have brown rice on hand along with asparagus, definitely give this cilantro lime brown rice recipe. It’s sure to be a house favorite!
Other Side Dishes with Vegetables on Chocolate Slopes
Creamy Vegetable Risotto
Ingredients
- 1 teaspoon olive oil
- 1 cup asparagus, chopped into 1-inch pieces
- 4 1/2 cups chicken broth, low-sodium
- 2 teaspoons butter
- 1 medium sweet onion, chopped
- 1 teaspoon minced garlic
- 1 1/2 cups arborio rice
- 1/2 cup dry wine (or chicken broth + 1 teaspoon lemon juice)
- black pepper and salt to taste
- 2 cups fresh spinach
- 1 cup peas, canned or frozen (thawed)
- 1/4 cup Parmesan cheese
Instructions
- Heat olive oil in a large skillet over medium heat. Saute asparagus for about 10 miutes or until crisp-tender.
- As the asparagus is cooking, add the 4 1/2 cups of chicken broth to a saucepan and keep warm over low heat.
- Once asparagus is cooked, remove from skillet and add the butter. Once butter is melted, add the onions and garlic. Cook until onions are tender.
- Add the rice, stiring for 2-3 minutes or until the rice is translucent.
- Reduce the heat to low and stir in the 1/2 cup of wine (or chicken broth + lemon juice), pepper and salt. Stir until liquid is absorbed.
- Add the heated broth, 1/2 cup at a time, stirring constantly and until the liquid is absorbed before adding more broth.
- Add the asparagus, spinach, peas and Parmesan cheese. Stir to combine.
This Creamy Vegetable Risotto recipe post first appeared on Chocolate Slopes.
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