A Brief History of Risotto
Risotto is a Northern Italian dish that dates back to the 14th century, with its roots tied to the introduction of rice in the fertile Po Valley. Traditionally, it became a staple in Milan, where “Risotto alla Milanese” flavored with saffron first gained popularity. Over time, risotto spread throughout Italy and the world, celebrated for its creamy texture achieved by slow cooking and constant stirring. Today, it’s a versatile dish that adapts to seasonal ingredients, making it a wonderful side dish for holidays like Thanksgiving.
Creamy Vegetable Risotto – Easy & Delicious Homemade Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
Description
This creamy vegetable risotto is rich, comforting, and bursting with flavor, making it a standout addition to your Thanksgiving menu. With tender peas, carrots, and a hint of Parmesan, it’s an elegant side dish that pairs beautifully with roasted turkey, ham, or vegetarian mains. Risotto brings a touch of Italian sophistication to the holiday table while still being hearty and satisfying for family gatherings.
Ingredients
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1 1/2 cups Arborio rice
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4 cups vegetable or chicken broth, warmed
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2 tbsp olive oil or butter
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1 small onion, finely chopped
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1 cup carrots, diced
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1 cup frozen peas
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1/2 cup dry white wine (optional)
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1/2 cup grated Parmesan cheese
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2 tbsp fresh parsley, chopped
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Salt and pepper to taste
Instructions
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In a large skillet, heat olive oil over medium heat. Add onion and carrots, sauté until softened.
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Stir in Arborio rice and cook for 1–2 minutes until lightly toasted.
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Add wine (if using) and stir until absorbed.
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Begin adding warm broth, 1/2 cup at a time, stirring frequently until liquid is absorbed before adding more. Continue until rice is creamy and tender (about 18–20 minutes).
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Stir in peas, Parmesan, parsley, salt, and pepper.
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Serve warm as a side dish.
Notes
Substitute Parmesan with nutritional yeast for a vegan version
Stir constantly to achieve creamy consistency
Add seasonal vegetables like mushrooms, asparagus, or roasted pumpkin for variety
FAQ
1. Can risotto be made ahead of time?
Risotto is best served fresh, but you can par-cook it by stopping halfway, then finish with broth and Parmesan before serving.
2. Can I make risotto without wine?
Yes! Simply use extra broth in place of wine. The flavor will still be rich and delicious.
3. What’s the best rice for risotto?
Arborio rice is the most common, but Carnaroli or Vialone Nano rice also work well for achieving creamy texture.
