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Country-Style Risotto

Country-Style Risotto recipe image
This Country-Style Risotto is a comforting twist on the classic Italian dish, swapping heavy meats for a vibrant medley of fresh vegetables. Creamy Arborio rice is slowly cooked with tender white beans, sweet peas, crisp asparagus tips, and juicy chopped tomatoes. The result is a dish that balances earthy, savory flavors with a luxurious, velvety texture. It&# 226;ÂÂs hearty enough for a cold evening but light enough to feel fresh and healthy. Perfect for a cozy weeknight dinner or a vegetarian-friendly potluck, this recipe brings rustic charm to your table using simple, pantry-friendly ingredients.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 455.9
Dietary: Gluten-free
Description
This Country-Style Risotto is a comforting twist on the classic Italian dish, swapping heavy meats for a vibrant medley of fresh vegetables. Creamy Arborio rice is slowly cooked with tender white beans, sweet peas, crisp asparagus tips, and juicy chopped tomatoes. The result is a dish that balances earthy, savory flavors with a luxurious, velvety texture. It&# 226;ÂÂs hearty enough for a cold evening but light enough to feel fresh and healthy. Perfect for a cozy weeknight dinner or a vegetarian-friendly potluck, this recipe brings rustic charm to your table using simple, pantry-friendly ingredients.
Ingredients
  • 1 pound Tomaotoes, chopped
  • 1/2 cup Cooked white beans
  • 1 Onion
  • 1/2 cup Shelled fresh peas
  • 1/2 cup Asparagus tips
  • 3/4 cup Sliced zucchini
  • 1 3/4 cup Rice
  • 5 tablespoon Butter
  • 6 tablespoon Grated Parmesan cheese
Directions
  1. 1
    Heat vegetable oil in a large pan over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes.
  2. 2
    Stir in the shelled fresh peas, asparagus tips, and sliced zucchini. Sauté for about 5 minutes until the vegetables begin to soften.
  3. 3
    Add a ladleful of warm chicken or beef stock to the pan. Reduce heat to low and simmer for 10 minutes, stirring occasionally.
  4. 4
    Add the chopped tomatoes and cooked white beans to the pan. Season with salt and black pepper to taste.
  5. 5
    Stir in the rice, ensuring it is evenly coated with the vegetable mixture and stock.
  6. 6
    Gradually add more stock, one ladle at a time, stirring frequently. Continue cooking and adding stock until the rice is al dente and the mixture is creamy, about 15-20 minutes.
  7. 7
    Remove from heat. Stir in the butter and 3 tablespoons of grated Parmesan cheese until melted and well combined.
  8. 8
    Serve immediately, sprinkling the remaining 3 tablespoons of Parmesan cheese over the top.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 455.9kcal
% Daily Value *
Total Fat 22.5g35%
Saturated Fat 13.8g69%
Cholesterol 60.1mg21%
Sodium 475.9mg20%
Total Carbohydrate 48.1g17%
Dietary Fiber 3.8g16%
Sugars 4.6g
Protein 14.8g30%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: risotto, vegetarian, italian, rice, beans, peas, asparagus, zucchini, tomatoes, onion, buter, parmesan, comfort food, main course, creamy, vegetables, easy dinner, spring dinner, healthy, rustic
Read it online: https://www.chefs-mate.com/recipe/country-style-risotto/