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Vegetable Risotto


  • 8 cups vegetable stock
  • 1 cup white wine
  • 2 cups Arborio rice
  • 1 cup yellow onion, chopped
  • 1 heaping cup of asparagus, chopped
  • 1 heaping cup of carrots, chopped
  • 2 heaping cups of broccoli florets
  • 2 cups freshly grated Parmesan
  • Salt and pepper to taste


Heat vegetable broth over high heat and bring to a boil.

Add asparagus to pot and boil until just tender, about 2 minutes. Remove with slotted spoon, and repeat with other vegetables. Set vegetables to the side for now.

Add the wine to the stock and lower the heat to a simmer. In a large saucepan, heat olive oil and saute onion until translucent, about 3-5 minutes.

Add rice to onion. Stir until you see a white spot in the center of the rice grain...this happens quickly, about 30 seconds.

Add 1 cup of the vegetable broth to rice and onion mixture and stir until liquid is absorbed, keeping the heat on low. Continue to add the liquid a little bit at a time, allowing it to absorb before adding more liquid.

Once you have used all the liquid, the rice will be tender and the mixture creamy. Remove from heat, stir in 2 cups of freshly grated Parmesan cheese, then add the vegetables. Season to taste with salt and pepper. Mix we