Pizza and Pasta are ruling the world and will be surprised if someone says they have not heard about it. However, there is more to Italian cuisine, there is this Risotto, which is relatively less known and the word “risotto” is taken from the term “riso”meaning rice, this rice based dish originates from north of Italy (src: Wiki). Much like lots of other rice dishes like biryani, you can have veg or non-veg variants.
There are numerous risotto recipes with all sort of ingredients, but all of them require cooking rice and unlike other rice preparations, for risotto, rice does not need to be pre-rinsed, boiled, or drained, as washing would remove much of the starch, which is required for nice creamy texture of risotto.
Coming back to why I decided to make risotto, we went to a local famous Italian restaurant and we all ate risotto, and my husband said, “you never made risotto for me…”, to which I said, “I did not realise you will like it”, so here it is my take on risotto.
Procedure for making Risotto is fairly simple (ingredients may vary), get the ingredients ready (by part cooking, eg, sauteed vegetables ready on one side), and get the rice ready by cooking in wine, and veg stock (use chicken if making chicken risotto, etc) and then add the ingredients in rice…pretty simple cooking, I say.
Check this video recipe of making Risotto to get a quick idea about the recipe and read simple step by step details of making Risotto at home.
Heat 1 tablespoon oil in a pan and add broccoli, asparagus, bell pepper, onion and sauté till they are tender and crunchy. Take them out and keep aside.
To the same pan add rest of oil and rice to it. Add wine and sauté till all the wine is absorbed. Now add vegetable broth one ladle at a time till it is all absorbed. Sauté constantly as these rice tend to stick to the bottom. Keep the heat to medium-low all the time.
Add another ladle and sauté again and repeat this until all the broth is absorbed. Now add salt, pepper powder and mix well. Add sautéed vegetables and mix. Switch off the heat.
Serve your Risotto and enjoy it hot with a wine of your choice.
You can add Parmesan cheese to it once it’s all cooked. I didn’t added in my recipe as no one in my house is a fan of Parmesan.
Keep the broth warm as it slows the cooking process if you add cold broth.
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Easy Vegetarian Risotto
Amount Per Serving
Calories 332Calories from Fat 72
% Daily Value*
Total Fat 8g12%
Saturated Fat 1g5%
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Total Carbohydrates 59g20%
Dietary Fiber 4g16%
* Percent Daily Values are based on a 2000 calorie diet.