Easy Risotto with Summer Vegetables
This easy risotto recipe combines seasonal produce with Arborio rice for a rich and creamy side. With balanced macros, it’s perfect for pairing with lean protein for a satisfying, veggie-filled meal.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 4 1x
- Category: Sides
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
- 4 cups homemade chicken stock (946g) *this is where some of the protein comes from!
- 2 Tbsp unsalted butter, divided (28g)
- 1 Tbsp extra virgin olive oil (14g)
- ¾ cup diced onion (255g)
- 4 ounces mushrooms, sliced thinly (113g)
- 1 small yellow squash, sliced thinly (118g)
- 1 small zucchini, sliced thinly (118g)
- 1 medium carrot, grated (46g)
- ½ cup Arborio rice (90g)
- ½ cup white rice (short grain preferred) (95g)
- ¼ cup creamy cauliflower sauce (60g)
- ¾ cup fresh Parmesan, shredded (67g)
- ¼ tsp pepper
- salt to taste
Instructions
- Measure stock into a medium pot and warm over medium heat.
- Prepare onion, mushroom, squash, zucchini, and carrot. Set aside.
- In a large skillet, melt 1 Tablespoon of butter with the oil. When the butter begins to bubble, add onion and stir to combine. Add mushrooms and cook until onions are soft and translucent, for about 5 minutes.
- Add all the rice at once and stir thoroughly, completely coating each grain in butter and giving them a chance to be toasted for about 1 minute.
- Ladle 1-2 cups of chicken stock into the hot rice and stir well. Keep the heat on medium and continue to cook, adding stock slowly when the previous stock is absorbed, and stirring thoroughly after each addition. Cook for 15 minutes, stirring every few minutes or so. If you need more liquid, add hot water or chicken stock if available.
- When the grains are just tender, but not completely done, add the remaining vegetables. Stir to combine and cook for about 5 minutes.
- Add the creamy cauliflower sauce, Parmesan, pepper, and remaining butter. Stir to just combine. Do not overstir.
- Taste the risotto and salt as needed.
Notes
- Do not rinse the rice beforehand, as that will remove the starch and prevent it from developing that creamy texture.
- If you’re slow at prep work, you’ll want to have all of your ingredients ready before you begin. Otherwise, chop and slice as you cook.
- Store leftovers in an airtight container in the refrigerator for up to five days.
- As written, this easy risotto recipe is a well-balanced dish containing all three macros. You get fats from the butter and olive oil, carbohydrates from the rice, and some protein from the chicken stock and the other ingredients (those small amounts add up!). Pair with lean protein for a balanced meal!
Inspired by Simple Bites.
