Description
A rich and creamy risotto infused with the flavors of roasted vegetables and earthy herbs.
Ingredients
Scale
- 1 cup Arborio rice
- 4 cups vegetable broth
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 cup mushrooms, sliced
- 1 cup roasted red peppers, chopped
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 1 tablespoon fresh thyme, chopped
- Salt to taste
- Black pepper to taste
Instructions
- Heat olive oil in a pot over medium heat. Add onions and garlic, sauté until soft.
- Add mushrooms and roasted red peppers, cook until tender.
- Stir in Arborio rice, cooking for 1-2 minutes until lightly toasted.
- Gradually add vegetable broth, one ladle at a time, stirring continuously until absorbed.
- Continue adding broth until rice is creamy and al dente.
- Remove from heat, stir in Parmesan cheese and thyme. Season with salt and pepper.
- Serve warm, garnished with extra thyme if desired.
Notes
- For a vegan option, omit the Parmesan cheese or use a dairy-free alternative.
- Feel free to add additional vegetables based on your preference.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 10mg
Keywords: risotto, vegetarian, creamy, Arborio rice, comfort food