Vegetable Risotto

BY : PUBLISHED : October 6th, 2013 UPDATED: August 18th, 2021

We found this recipe from an old cookbook and I wanted to make it plant based! It’s really tasty and no added salt besides the vegetable broth. I think you all would enjoy this simple meal. I served it with a side salad.

Vegetable Risotto

Miranda Rivera
This risotto is really tasty and no added salt besides the vegetable broth. I think you all would enjoy this simple meal. I served it with a side salad.
5 from 1 vote
Prep Time 15 mins
Cook Time 35 mins
Total Time 50 mins
Course Dinner, Lunch
Cuisine American
Servings 4 servings
Calories 284 kcal
METHOD Stovetop
DIET Vegan

Ingredients
  

  • 2 cups of sliced fresh mushrooms
  • 1/2 cup of chopped onion
  • 2 cloves garlic, minced
  • 2 Tablespoons of olive oil (optional-- for sauteing, you can use water)
  • 1 cup of Arborio rice
  • 3 cups of vegetable broth
  • 3/4 cup of bite-size asparagus pieces
  • 3/4 cup of seeded and diced tomato
  • 1/4 cup of shredded carrot
  • 3 Tablespoons of sniped fresh basil

Instructions
 

  • In a large saucepan cook mushrooms, onion, garlic in hot oil (or water) until onion is tender. Add uncooked rice. Cook and stir over medium heat about 5 minutes more until rice is golden brown.
  • Meanwhile, in another saucepan bring broth to boiling; reduce heat and simmer. Slowly add 1 cup of the broth to the rice mixture, stirring constantly. Continue to cook and stir over medium heat until the liquid is absorbed. Add another 1/2 cup broth and the asparagus to the rice mixture, stirring constantly. Continue to cook and stir until liquid is absorbed. Add another 1 cup broth,1/2 cup at a time, stirring constantly until the broth has been absorbed. (This should take about 15 minutes.)
  • Stir in the remaining 1/2 cup broth, the tomato, and carrot. Cook and stir until rice is slightly creamy and just tender. Stir in basil. Serve immediately and with a side salad.

Nutrition

Calories: 284kcalCarbohydrates: 49gProtein: 6gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 717mgPotassium: 373mgFiber: 3gSugar: 5gVitamin A: 2214IUVitamin C: 9mgCalcium: 24mgIron: 3mg
Keyword asparagus, gf, gluten free, glutenfree, mushrooms, onions, plant-based, risotto, vegan, vegan risotto, vegetables
Tried this recipe?Please tag us at @PlantBasedonaBudget! 🙂

About Miranda Rivera

Cooking vegan meals brings such excitement and richness to my life! The simple things in life are so beautiful to me. I love meeting new people. Welcome to my plant-based journey!

View all posts by Miranda Rivera