Easy Vegetable Risotto is a delicious classic dish made with Arborio rice and loaded with a mixture of chopped vegetables simmered with rice. Only this time I’ve made a few tweaks to this easy vegetable risotto and made it quick and easy, and it was still amazing!
I haven’t made risotto in a while and was actually craving for it. Vegetable risotto happens to be an amazing dish! It has protein, carbs and veggies. Plus, it makes an ideal meal for those busy weeknights!
Besides, my version for an easy vegetable risotto is made without any fancy equipment, and I still made it easier and in less time than it usually takes. A win-win for me!
So in the past, I’ve always made my vegetable risotto with fresh vegetables. But that requires more time in prep work. (who needs that?)
This recipe for easy vegetable risotto is adapted from our Spring Risotto with Vegetables (aka Risotto Primavera). …ONLY THIS ONE is even BETTER!!
These days, no one has a lot of time to make dinner, and so I came up with a short cut!
An easier way to make my lovely risotto and in less time!
To Make This Fast & Easy Vegetable Risotto:
First, I decided to use a bag of frozen chopped vegetables ( I found at Trader Joe’s). That alone saved me time, eliminating most of the chopping in the prep work.
Second, no need to saute them before adding them to my risotto.
Third, using arborio rice superfino cooks up faster than the regular arborio rice.
Fourth, No need to heat up any liquid prior to making the risotto, making it fast and easier when cooking and for clean up.
Finally, I doubled the amount of liquid each time it’s added in to the rice, cutting the cooking time of simmering and standing next to the stove, stirring constantly.
Like most risottos, this easy vegetable risotto freezes easily. So take any leftovers and transfer into a plastic container and store it in the freezer for another day.
Pair this vegetable risotto with a chilled Sauvignon Blanc wine. It’s light, smooth and fruity flavors will enhance this dish, making it a sensational meal! Best of all, it’s loaded with nutrients!
Cook’s Notes and Tips for Easy Vegetable Risotto:
There are 2 brands of Arborio Rice, one is the regular brand and the other is arborio superfino rice. Superfino arborio rice cooks a little faster than the regular arborio rice and it has a creamier texture. Using either one for this recipe is fine.
Always start risotto with a chopped onion and some garlic and saute for a few minutes. It will give flavor to the rice and to these vegetables.
You can use white wine or use Prosecco with this recipe. What if you don’t have any wine at the moment? No biggie – I have made risotto many times without the wine. The flavors are still there, and the risotto always turns out amazing, regardless.
Best to stir the Parmesan cheese and additional butter at the very end. This will give the risotto a more creamier consistency.
Any medley of pre-chopped frozen vegetables will work with this recipe. Be sure they are chopped small, to ensure the cooking will be evenly. Also, rinse them well under cold water, and drain in colander. When risotto is almost tender to the bite, then add the frozen vegetables into the rice mixture (at least within the last 5 minutes) before it finishes cooking.
No need for any fancy equipment to make this easy vegetable risotto. My method allows the rice to cook up faster – making it ready to serve in 15 minutes.
Always taste the risotto before it finishes cooking! Rice should to be tender to the bite, and then season it with salt and pepper to your preference.
Optional: For creamier texture, you may add in 1/4 cup of half and half in the last 2 minutes of cooking.
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More Creamy, Delicious Risotto Recipes! try these….
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
- 2 Tbsp. extra virgin olive oil
- 1 Tbsp. butter
- 1 medium size onion - thinly chopped
- 3 garlic cloves - chopped
- 1 + 1/2 cups Arborio rice superfino
- dash of cayenne pepper
- 1/4 cup white wine
- 2 cups water
- 2 cups of vegetable broth
- 3 to 4 cups organic vegetable medley (I used Trader Joe's)
- salt and black pepper to taste
- 1 to 2 additional Tbsp. butter
- 1/4 cup grated Parmesan cheese, and extra for the table
- Rinse the frozen vegetables and drain in a colander. Set them aside.
- In a 4 ro 5 quart size pot (medium size pot). Heat on medium-high heat , add the olive oil, butter and toss in the chopped onion and chopped garlics. Saute for 2 minutes until the onions are softened and translucent.
- Toss in the arborio rice and a dash of cayenne pepper. Stir the rice for about 1 minute.
- Pour in the white wine and stir the rice for a few seconds, it will be absorbed quickly.
- Once the wine is absorbed, pour in 2 cups of water. Allow the mixture to come to a boil, then lower the heat to medium and stir once every so often until the water is absorbed, about 5 minutes.
- Next, pour in 2 cups of vegetable broth, and once again bring it to a low boil. Allow the rice to cook and simmer for addtional 3 to 5 minutes.
- Just before the the liquid is entirely absorbed, toss in the medley of vegetables and lower the heat to low heat. Stir to combine the vegetables with the rice. Simmer on low heat for addtional 1 to 2 minutes until all the liquid has been asborbed. Taste and season with salt and black pepper to taste.
- If you need to add in additional water or broth, add in 1/4 cup more until the rice and vegetables are tender to the bite. When rice and vegetables are tender, turn off heat.
- Final step: Stir in the addtional butter and grated parmesan cheese and serve. Best served immediately.
- Yields: 4 servings