Vegetable Risotto

Easiness: ****
Greenness: Vegetarian (can be made vegan w/out parmesan cheese or w/ vegan cheese)


4 cups vegetable stock
4 stalk asparagus
1 red bell pepper
4 mushrooms (button, cremini, etc.)
3 TBS Olive Oil
2 cloves garlic minced
4 green onion stalks chopped
1 TBS chopped fresh parsley (*can be omitted)
1 cup Arborio rice
¼ cup white wine (*can be omitted)
salt and pepper to taste
2 TBS parmesan cheese (preferably fresh, grated)


Heat the vegetable stock on the stove and keep it on warm. Chop your asparagus into 1 inch pieces, bell pepper into 1 inch slices, and mushrooms into about 8 slices. Heat 1 TBS oil in a frying pan on med-high, add half of garlic and green onions, sauté for one minute but don’t let the garlic burn. Add veggies and sauté for another 3-4 minutes or until they’re slightly softened. Remove veggies to a plate.

Add 2 TBS oil to the frying pan, heat on medium. Add remaining garlic and green onion, add rice. Mix well to get rice completely coated with oil. Add white wine and mix. When it’s nearly evaporated begin adding heated vegetable stock a ladle full at a time. Continually stir the rice and as the stock is nearly all absorbed add some more. Continue this process.

The rice will begin to swell and get creamy. As you approach using the last of the stock, begin testing the rice (you don’t want to use too much stock and make it mushy). As the rice is absorbing the last of the stock return the veggies to the pan and mix them in. Turn off the heat and drizzle with oil and sprinkle with cheese. Mix once more and serve.

Modified from a recipe at: *try this version if you are willing to put in the time / cash!


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