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Vegetable Risotto

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4.3 of 5 (57)

Nutritional Info

Servings Per Recipe: 6
Amount Per Serving
Calories: 220.2

Total Fat: 7.8 g
Cholesterol: 7.5 mg
Sodium: 490.2 mg
Total Carbs: 33.5 g
Dietary Fiber: 3.7 g
Protein: 8.0 g

View full nutritional breakdown of Vegetable Risotto calories by ingredient

Introduction

Rich and creamy, this risotto is full of whole grains and vegetables. Rich and creamy, this risotto is full of whole grains and vegetables.

Minutes to Prepare: 5

Minutes to Cook: 50

Number of Servings: 6

Ingredients

1 T olive oil

1/2 C onions, chopped finely

1 C short grain brown rice

5 C (1 quart plus 1 cup)chicken or vegetable stock (You can use Chef Meg's homemade, salt-free version.)

3 C spinach, washed

1 t olive oil

1 C white mushrooms, sliced

1 butternut squash, roasted and cubed

2 ounces Parmesan cheese, shredded

black pepper to taste

Directions

Wash the butternut squash and slice in half. Cook the squash in a 400 degree oven for 30 minutes or microwave until somewhat tender. Set aside to cool. Remove skin from squash and dice the flesh. Heat 1 tablespoon of the oil in a large saucepan; add onions and saute for two to three minutes, until tender. While onions are sauteing, heat stock to a simmer in a separate saucepan. Add rice to onions, stir vigorously. Cook rice mixture for 5-6 minutes, then add one cup of hot stock. Stir rice until all the stock is absorbed, repeat until all stock is used and rice mixture is tender and creamy. This step will take 45-50 minutes.

In a separate saucepan, heat the 1 teaspoon of oil. Add mushrooms and saute until tender. Add spinach to rice mixture, stir to combine. Add the cubed squash, mushrooms and cheese. Stir to combine. Serve warm.
Makes six one cup servings.

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Member Ratings For This Recipe

COLIPTT

15 of 17 people found this review helpful

Risotto is labor intensive. The type of rice and the stirring is what makes Risotto. Soaking the rice or just cooking it like regular rice (add water and boil) will make cooked rice, but not Risotto. Risotto is a wonderful, creamy rice dish and well worth the effort. - 3/16/12
I_AM_EEVIE

8 of 9 people found this review helpful

I just saw The Barefoot Contessa do Risotto a quick and less labor intensive way by adding the broth to the risotto and putting it into the oven. There was only 5 minutes of stirring after the baking instead of 45-50 minutes. Great recipe! - 3/10/13
KELLYDRESCHER

Incredible!

6 of 7 people found this review helpful

I went very basic with this recipe and just used the rice and stock. I also added 1/4 white wine at the very beginning of adding liquids. At the end, I incorporated zest and juice from one lemon. Now we have a base to add in other items. - 9/21/11
POPEYETHETURTLE

6 of 8 people found this review helpful

Sounds like this recipe needs old fashioned work to prepare.
A whole hour. Wow!
I'm old enough to remember that a meal in an hour would have almost been fast food!
If it's worth doing, it's worth doing right. - 1/10/11
HIKETOHEIGHTS

Incredible!

5 of 5 people found this review helpful

So yummy would give it a 10 if I could, Chef Megan, DH loved this. - 1/4/11
CD7023171

Good

3 of 4 people found this review helpful

I removed all the seeds before baking the squash, a lot easier, and used chicken stock. - 1/9/11
CD12419232

2 of 4 people found this review helpful

This sounds good but, seriously, how could you possibly prepare it in 5 minutes? More realistic estimates would be appreciated. - 5/29/12
MNABOY

Very Good

1 of 1 people found this review helpful

High in sodium - 8/30/20
HOLLYM48

Incredible!

1 of 1 people found this review helpful

I love this vegetable risotto recipe! Delicious - 9/22/19
GREASE31

Incredible!

1 of 2 people found this review helpful

I luv this recipe, it sounds just perfect. - 11/19/12
RKVLERIN

Very Good

1 of 1 people found this review helpful

First attempt at risotto. Really good. I skipped the squash because my family doesn't like it, but it was still very good.
- 9/3/12
CHTRAVLN

1 of 1 people found this review helpful

Use low sodium chicken broth, substituting 1/2 cup white wine and lemon juice for flavor. - 7/28/12
BLURIBBONZ

Incredible!

1 of 1 people found this review helpful

used zucchini instead of butternut squash and mozzarella instead of parm. Forgot to add spinach. VERY yummy!! - 3/16/12
MLOVEJOY34

Incredible!

1 of 1 people found this review helpful

First time making risotto and this was so good. Rich and creamy. The roasted butternut squash added the perfect flavor. It was a great way to enjoy a vegetarian meal. So good it's what's for dinner too! - 3/13/12
MYRINA_SAVANT

Incredible!

1 of 1 people found this review helpful

Loved it next time I will try different vegetables like courgette. leek, tomato and peas. I let the stock simmer adding it a ladle at a time and before it absorbs it all add another ladle. I stirred it often but not all the time. I used home made chicken stock. - 3/13/12
JYLLBOND

1 of 13 people found this review helpful

Seriously ? This would take forever, wouldn't it make more sense to pre soak the rice for a few hours, then follow the recipe that way it wouldn't take 45-50 of constant stirring ? - 3/12/12
FLISSIE1

Incredible!

1 of 1 people found this review helpful

Great instead of the squash I used courgette and prawns and also added fish stock. It was super. I will make it again! - 3/10/12
CECTARR

Good

Not really risotto but okay - 5/22/21
SHERYE

I have never made Risotto before and found this recipe and decided to give it a try, I'm so glad that I did as this dish was so good and very easy to make. Thank you for such a wonderful meal - 2/27/21
CKOUDSI617

I would like to request what is the size of each serving. Is it one cup? (Sorry if it's included and I somehow missed it.) Thank you! - 2/27/21
ALEPEQUIJADA

Great! - 11/23/20
WHITEANGEL4

Incredible!

We love this one and will have it as our meal along with a salad - 11/21/20
PATRICIAAK

:) - 10/17/20
JIACOLO

I've never attempted risotto before. This recipe looks easy enough. - 4/4/20
HOTPINKCAMARO49

Good. - 1/11/20
4CONNIESHEALTH

Incredible!

Very tasty! - 1/11/20
LOSER05

Incredible!

yum - 12/29/19
CD1987279

creamy and tasty - 11/3/19
AZMOMXTWO

thank you - 10/28/19
DMEYER4

Very Good

great recipe - 10/13/19
ROBBIEY

I will attempt to make this one - 9/15/19
POSEY440

Good

Great - 9/3/19
CHERIRIDDELL

excellent - 8/6/19
DAIZYSTARLITE

yummy - 4/26/19
REDROBIN47

I've always wonder how Risotto was made. Very interesting recipe. - 4/21/19
LESSOFMOORE

Looks good. - 4/21/19
CD6913562

Excellent! - 4/21/19
MARTHA324

Very Good

0 of 1 people found this review helpful

Made this tonight using a boxes risotto so that cut down on the time. It was really good and we have plenty of leftovers. Will definitely do this again and maybe next time will do the risotto from scratch - 3/26/19
TOMATOCAFEGAL

Very Good

Risotto ? Ok? But do like the taste - 1/23/19
ARTJAC

NICE - 1/21/19
1CRAZYDOG

Love this recipe. - 1/21/19
NEPTUNE1939

Very Good

ty - 12/31/18
SUSANBEAMON

Lots of work, but it tasted very good. I may only do this on the weekend. - 12/15/18
TWEETYKC00

Really good, thanks. - 11/9/18
GEORGE815

Nice recipe - 10/27/18
CD4114015

Incredible!

Thank you - 10/25/18
EGGBASKET1

Incredible!

Delicious ! - 10/15/18
JANIEWWJD

Delicious!!! - 10/12/18
FISHGUT3

thanks - 10/8/18
MIYAMO

Made this and it was great. - 9/24/18
AMBER461

Thanks for sharing this recipe. - 9/6/18
PWILLOW1

Worth every minute of time it takes. - 9/4/18
KITTYHAWK1949

thanks. never had risotto before - 9/4/18
MBPP50

Great - 9/4/18
AJB121299

Yummy - 8/31/18
ROSSYFLOSSY

Incredible!

Great side dish! - 8/27/18
JANTHEBLONDE

Incredible!

I love this Vegetable Risotto Recipe! I didn't change anything! - 7/6/18
JIBBIE49

Looks good. - 12/22/17
ELRIDDICK

Very Good

Thanks for sharing - 12/16/17
DEE107

dont know if it takes that much time do I have it right now will keep this on the back burner and will try - 12/7/17
NASFKAB

great taste - 11/7/17
KACEYSW

Very Good

Since I cannot eat any grains, I make this with cauliflower "rice," which provides much lower carbs. - 10/23/17
RAPUNZEL53

Interesting. - 10/22/17
JUNETTA2002

Incredible!

Good recipe - 10/20/17
JVANAM

Incredible!

I know of no more encouraging fact than the unquestionable ability
of man to elevate his life by conscious endeavor.
- Henry David Thoreau - 10/20/17
SISTERPRETTY

yummy... - 10/13/17
1RETSGM

Very good - 9/4/17
SUNSHINE99999

Not a big mushroom fan, but otherwise good. - 8/26/17
BUSYGRANNY5

Tasty... but time intensive... - 8/21/17
CHERYLHURT

I put it all in a rice cooker and walked away. My husband loved it. - 8/13/17
STRONGERLEANER

This looks really good and I'm looking forward to trying it. - 5/6/17
MACANBEFIT

0 of 1 people found this review helpful

This sounds delicious. I don't have any short grain rice. I wonder if this would work with farro. - 10/20/16
DEBHURST09

I haven't tried this recipe yet, but I love Risotto. I like to take vegetables (hard end of asparagus, cilantro, celery) and blend up in my Nutribullet with water, then cook the risotto in that water. It is SO flavorful. Some family members don't like all the veggies so this way they don't know. - 10/23/14
CD13441414

excellent! Loved this recipe...thanks! - 7/24/13
GIGGLE71

Very Good

I made this last night and it was delicious. I substituted Pecorino Romano cheese for Parmesan to give it a bit more flavor. Risotto takes a while, but it's worth every minute. - 3/12/13
EGUIDRY

Check out the barefoot contessa's recipe for risotto done in the oven. (Just for technique, not ingredients) It makes it much easier on arm muscles.:) - 3/11/13
LOVEDBY2

Incredible!

This is very good! My first try at risotto. - 3/10/13
LADODGERS1

O.K.

I make the mistake of making this for the first time for company. I stirred the rice faithfully for more than and hour and a half, and it never did get 'tender and creamy.' It was tasty but we had a lot of chewing to do! - 3/10/13
SENIORSWIMMER

O.K.

The butternut squash I used must have been a lot larger than the one Chef Meg used. My risotto doesn't look anything like the picture. It's squashsotto. We will eat it. Will I make it again? Probably not. The time and attention it takes is not worth the taste experience. - 11/19/12
CD13099273

0 of 3 people found this review helpful

Sounds interesting - will try - but I agree will soak rice ! - 11/19/12
GRAMPIAN

Nice and creamy. - 3/11/12
MARTHAR3

Incredible!

0 of 2 people found this review helpful

sounds great I will have to eek out some of the sodium & spinach due to meds taking but it sounds great
getting my short grain in the morning!!! - 3/10/12
PATRICIAANN46

Incredible!

Delicious!!! - 3/10/12
EXOTEC

0 of 3 people found this review helpful

Looks lovely and delicious. Too bad it's got pretty nearly my whole day's allotment of carbs in one serving. - 3/10/12
STUFFNEARTABOR

Very Good

I cooked this with mushroom broth, then substituted Nutritional Yeast for the cheese (don't need the fat!). Delicious vegan main dish, but a bit labor intensive! - 3/10/12
MLMILLER11

0 of 7 people found this review helpful

When I prepare rice I don't stand over the stove for 45-50 minutes stirring my rice. This recipe calls for more liquid per cup of rice than normal. Is there a purpose for stirring rice for an hour? I will try bring rice and liquid to a boil, turn heat down, cover and simmer, stirring occasionally. - 3/10/12
CD9743971

Very Good

0 of 1 people found this review helpful

I will try it with wild rice. I dont know the difference in GL between brown and wild, but the taste is much better. It will probably take a little longer to cook because of wild rice normally taked more time. - 3/10/12
SWEESIN

Good

not a great cooked spinach fan, will use butternut and zucchini next time. - 3/10/12
CHERYLSBUTT

0 of 1 people found this review helpful

sounds yummy - 3/10/12
ZANIIX

Very Good

0 of 1 people found this review helpful

Great flavor, but i really does take a very long time to make. - 1/12/12
KUFANSVJ

Incredible!

0 of 1 people found this review helpful

This was delicious. I was not prepared for it to take so long but it was worth the work. - 8/30/11
LADISHEFFLADY1

Incredible!

Great - 4/18/11
SARROYO77

Good

It was good. I will season the squash with a bit of Adobe before roasting the next go round. Other than that it was amazing. - 4/3/11
S3XYDIVASMOM

Good

We were disappointed in this. We added salt immediately after tasting, and even so it was bland. My husband commented that squash and spinach does not make a good marriage. - 1/14/11
HORSEHABIT

Incredible!

My first try at a real recipie- (more than 1 pan!) and it was sooooo worth it. The finished product was not only pretty, but warm and creamy and delicious!
Thank You! - 1/12/11
CD6661324

Incredible!

LOVED IT!!! This was my first try at risotto and I must say it turned out great. I will defintely try this again, maybe change up the veggies next time. - 1/10/11
OMAMARY

This was a big hit. However, it takes FOREVER to make. I thought the rice would never get done. (I used regular yellow squash because I didn't have butternut) Although my family thought it was well worth the wait - I am not so sure about that - they didn't have to stand at the stove for over an hour - 1/10/11
MIMIDOT

0 of 3 people found this review helpful

Sounds delicious! - 1/9/11
RHOVOREV

0 of 6 people found this review helpful

this sounds delicious and i plan to make it! - 1/9/11
CD3962673

0 of 5 people found this review helpful

I love risotto! - 1/9/11

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