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Healthy Midnight Vegetable Risotto

Servings: 2

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Ingredients:

  • 1 cup Arborio Rice
  • 2 pieces Garlic clove
  • 0.5 piece Onion
  • 1 piece Carrot
  • 0.5 piece Red Bell Pepper
  • 1 piece Zucchini
  • 4 cups Low-Sodium Vegetable Stock
  • 1 tablespoon Olive Oil
  • 0.5 cup Grated Parmesan Cheese
  • To Taste Freshly Ground Black Pepper
  • To Taste Salt

Instructions:

  1. Chop the onion, garlic, carrot, bell pepper, and zucchini into small pieces.
  2. Heat the olive oil in a large pan over medium heat. Add the chopped onion and garlic and sauté until the onions become translucent.
  3. Add the chopped vegetables to the pan and cook for another 5 minutes, stirring frequently.
  4. Add the Arborio rice to the pan and stir thoroughly to make sure every grain of rice is coated with oil.
  5. Begin adding the vegetable stock to the pan, one cup at a time, stirring constantly. The rice should always be just barely submerged in liquid. Wait until each cup of stock is almost completely absorbed before adding the next.
  6. When all the stock has been added and absorbed, remove the pan from the heat. Stir in the parmesan cheese and season with salt and pepper to taste.
  7. Serve hot and enjoy your healthy midnight vegetable risotto!