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ONE-POT VEGGIE RISOTTO

My heartfelt thanks goes out to Sweet C’s Designs for helping me out with today’s blog post while I am in Washington, DC for the United Nations Foundation Global Issues Fellowship & Shot@Life Champion Summit. I know you are going to love this! I personally can’t WAIT to try it! Take it away Courtney…….. Hi Good Things readers, I’m Courtney from Sweet C’s Designs. I’m so excited to be here sharing one of my favorite one pot meals with you! This vegetable risotto is a delicious, easy meal that your whole family will love. It is creamy and rich, without any dairy – it’s a great vegan meal that is perfect for Lent, and a great filling dish that won’t break a diet. It’s also really adaptable – you can add in meat or any type of vegetables you like to try different flavors.
Course: Appetizer, Side Dish
Cuisine: American
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6
Calories: 245 kcal
Author: Jillee

Ingredients:

  • 1 Onion
  • 1 Mushrooms Cremini or button
  • 2 Zucchinis
  • 2 Tbsp Oil olive or coconut
  • 1 1/2 cups Arborrio rice
  • 1 quart vegetable stock can also use chicken stock as well

Instructions:

  1. Start by dicing the onion, mushrooms, and zucchinis.
  2. In a large pan, heat 2 tbsp olive or coconut oil until shimmery. Add onions and zucchini and cook on medium until soft.
  3. When the veggies are soft, add 1 1/2 cups of Arborrio rice and stir to coat with olive oil.
  4. Turn the heat to medium high, and add just enough stock to cover the bottom of the pan (a little over 1/4 cup of stock.) Stir until the stock is completely absorbed by the rice- about 3-5 minutes.
  5. After rotating between adding stock slowly and stirring for 25 minutes, you will notice your risotto is getting very thick. Take a quick taste with a clean spoon, and see if the rice is still crunchy.
  6. Your risotto will continue to thicken and soften between taking it off the stove and serving- so it is better to have it just a touch al dente. If it is still very crunchy, add a little water or more stock and increase the heat, and stir until soft.
  7. Serve hot, and top with a little grated parmesan.
Nutrition Facts
ONE-POT VEGGIE RISOTTO
Amount Per Serving
Calories 245 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 4g25%
Sodium 637mg28%
Potassium 245mg7%
Carbohydrates 45g15%
Fiber 2g8%
Sugar 3g3%
Protein 4g8%
Vitamin A 465IU9%
Vitamin C 13mg16%
Calcium 15mg2%
Iron 2.4mg13%
* Percent Daily Values are based on a 2000 calorie diet.