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
-
1 1/2 cups Arborio rice
-
4 cups vegetable or chicken broth, warmed
-
2 tbsp olive oil or butter
-
1 small onion, finely chopped
-
1 cup carrots, diced
-
1 cup frozen peas
-
1/2 cup dry white wine (optional)
-
1/2 cup grated Parmesan cheese
-
2 tbsp fresh parsley, chopped
-
Salt and pepper to taste
Instructions
-
In a large skillet, heat olive oil over medium heat. Add onion and carrots, sauté until softened.
-
Stir in Arborio rice and cook for 1–2 minutes until lightly toasted.
-
Add wine (if using) and stir until absorbed.
-
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).
-
Stir in peas, Parmesan, parsley, salt, and pepper.
-
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