Vegetable Risotto

Vegetable Risotto

4.3 of 5 (47)
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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
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Rich and creamy, this risotto is full of whole grains and vegetables. Rich and creamy, this risotto is full of whole grains and vegetables.
Number of Servings: 6


    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


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

  • 14 of 16 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

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  • 6 of 7 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

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  • 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

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  • 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

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  • 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

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