Vegetarian Risotto Recipe

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Vegetarian Risotto Recipe


Vegetarian Risotto Recipe

My family and I are trying to make better and healthier eating choices this year. Risotto is something I have always been a little scared of. I see them cook it on Top Chef all the time, so it must be fancy, right? Well, it’s just a different kind of rice than I am used to. This Vegetarian Risotto was something I really wanted to try because it has bright green peas in it which makes it look (and taste) amazing! Even though you have to be a little careful with risotto, this is a pretty simple recipe.

Vegetarian Risotto Recipe

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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Side Dish
Servings 4 -6


  • 5 cups of water
  • 2 tablespoons of vegetarian chicken soup mix
  • 2 tablespoons of butter
  • 1 onion finely minced
  • 1 celery stalk minced
  • 1 1/2 cups of risotto rice
  • 1 cup of dry white wine
  • 2/3 cup of grated parmesan cheese
  • 1 cup of frozen peas


  • In a medium pot, mix water and vegetarian chicken soup mix. Bring it to a boil and then lower the heat and keep it at a simmer. It's always better to have a little more stock than you need, rather than not have enough.
  • In a pan, melt the butter and saute onion and celery for about 2 or 3 minutes. You don't want to brown them, just saute until translucent.
  • Add the rice and stir until the it is completely coated with saute mixture. Be careful not to break the rice.
  • Add half of the dry white wine and stir constantly until it is absorbed.
  • Add the chicken stock 1/2 cup at a time, stirring until each addition is absorbed. Cook for about 18 to 20 while continuing to add the stock and stir until risotto is tender but also al dente.
  • Remove risotto from heat and immediately stir in the rest of the wine, the parmesan cheese and peas.

Nutrition facts are provided as a courtesy.

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