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  1. Vegetable Medley Risotto

Vegetable Medley Risotto

00:50:00 4 servings, 1 cup (250 mL) each
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4 servings, 1 cup (250 mL) each

Looking for a fabulous meatless risotto recipe? Then you must try our Vegetable Medley Risotto recipe. It's loaded with colourful fresh veggies!

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Make It

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  • Melt butter in large saucepan on medium heat. Add onions and garlic; cook 2 to 3 min. or until crisp-tender, stirring frequently. Stir in rice; cook and stir 2 min. Add wine; cook and stir 1 min. or until absorbed.
  • Stir in 1/2 cup broth; cook on medium-low heat 4 min. or until most the broth is absorbed, stirring constantly. Repeat until all the broth has been added. (Rice should be tender, but firm. This will take about 25 min.) Add zucchini, carrots and peas; cook and stir 2 min. or until heated through. Remove from heat.
  • Stir in cheese.

How to Cook the Vegetables

Cook carrots in medium saucepan of boiling water 6 min. or until crisp-tender, adding zucchini and peas for the last 3 min. Drain, then use as directed.

Special Extra

Stir in 1 Tbsp. chopped fresh parsley or chives before serving.


  • 4 servings, 1 cup (250 mL) each

Nutritional Information

Serving Size 4 servings, 1 cup (250 mL) each
Calories 340
% Daily Value
Total fat 11g
Saturated fat 6g
Cholesterol 30mg
Sodium 700mg
Carbohydrate 46g
Dietary fibre 3g
Sugars 4g
Protein 12g
Vitamin A 40 %DV
Vitamin C 25 %DV
Calcium 20 %DV
Iron 8 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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