Rosemary Risotto with Mushrooms and Fresh Veggies is perfect as a tasty and healthy side dish but hearty and filling enough to stand alone as the main dish.
I think that risottos are the misunderstood child in the cooking family. I am constantly reading that people think that risottos are sooo hard, take too much time and require too much work to get them right. That is just not the case!!!
Rosemary Risotto with Mushrooms and Fresh Veggies is quick, easy and tasty!!
I don’t know where or why risottos got such a bad rap, but I am here today to dispel it! Ok, I know that I probably can’t personally do this, but I do want to share this recipe for Rosemary Risotto with Mushrooms and Fresh Veggies in the hopes that I can start to show people just how easy risottos can be.
I used chicken stock in my recipe for a little bit more flavor and we paired it with grilled chicken. However, you could totally make this the main dish and make it vegetarian by just substituting vegetable stock. You could even make it vegan by eliminate the parmesan cheese or substituting nutritional yeast flakes.
My inspiration for this post was this recipe for Mushroom Risotto from A Family Feast.
Here is the the recipe for Rosemary Risotto with Mushrooms and Fresh Veggies:
- 1 tbsp. extra virgin olive oil
- 8 oz. crimini or baby bella mushrooms, sliced
- 1 tbsp. fresh rosemary, finely chopped
- 1 tsp. sea salt
- 4 cups reduced-sodium chicken or vegetable broth
- 1 tbsp. extra virgin olive oil
- 1 sweet yellow onion, chopped
- 3-4 cloves garlic, minced or pressed
- 1 cup Arborio rice
- ⅓ cup dry white wine (optional)
- 1 lb. fresh broccoli florets
- 5 oz. carrots, chopped into matchsticks
- ½ cup grated parmesan cheese
- Sea salt and fresh ground pepper to taste.
- Heat olive oil in a small skillet over medium-high heat.
- Once hot, add mushrooms to the skillet and saute until brown and the mushrooms have released their juices. Approximately 3-4 minutes. Add the salt and rosemary and continue to cook as they will release more moisture. Set aside.
- Pour the chicken or vegetable broth in a small saucepan and warm over medium-low heat.
- In a large saucepan, heat olive oil over medium heat.
- Once hot, add onion and garlic. Saute until the onion is tender and translucent, approximately 3-4 minutes.
- Add the rice and saute for 2-3 minutes, stirring constantly, until the rice is slightly browned.
- Add the white wine (if using) and reduce until the liquid is almost evaporated, stirring every minute or so.
- Once the white wine is almost evaporated, start adding the warmed broth, one ladle-full at a time. Letting each ladle of broth cook down before adding the next. Stirring as much as possible. The more stirring the creamer the risottos gets.
- Before the last ladle of broth, add the broccoli and carrots and the remaining broth. Stir to combine and cover for 5 minutes. This will steam the veggies and finish cooking the rice.
- Add the parmesan cheese, salt and pepper.
- Serve hot/warm.
I make risotto very often at home. I love the addition of all these veggies!
Oh this look so good!
Thanks Brooke!
Seriously gorgeous. I really need to try making risotto!
Thank you Karen!! You really should…it’s way easier than you think 🙂
This looks perfect for either a weekend gathering or for a weekday dinner! Love the mushrooms!
Thank you Krayl!! You are absolutely right 🙂
This looks so good! I’d love this for dinner. I think it’ll go on the menu soon!
I’ve never made risotto before, but I think I’m gonna have to start with this recipe! <3 It looks so good!
Fresh risotto is one of my favorite dishes all the time over the stove though I don’t love!
Looks wonderful!
I just tried it and OMG it was super duper delicious and so much lighter than any other risotto I’ve ever tried!!!
Thanks so much Nayera!! I am so glad your enjoyed it! 😍😊