International Vegetarian Union (IVU)
IVU logo
Recipes Around the World International Vegetarian Union
Vegan Italian Recipes
Contributed by Vegetarians and Vegans from around the world
Use these links to buy from amazon and IVU gets up to 10%!

Risotto with Vegetables
From: Karen C. Greenlee

Serving Size : 6

  • 1 medium purple onion
  • 1 medium yellow squash
  • 3 medium yellow, red, or green bell peppers
  • 2 medium carrots
  • 2 cloves garlic -- minced
  • 1 tablespoon olive oil
  • 1 tablespoon chopped fresh rosemary
  • 1 16 oz pkg uncooked Arborio rice
  • 4 14.5 oz cans vegetable broth
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 3/4 teaspoon ground white pepper
  • fresh rosemary sprigs for garnish
Cut onion, squash, bell peppers, and carrots into thin strips.

Saute vegetable strips and garlic in hot oil in a Dutch oven over medium-high heat until tender; stir in chopped rosemary.
Remove mixture from pan and set aside.

Add rice to Dutch oven, and saute 5 minutes.
Reduce heat to medium.
Add 1 cup of vegetable broth and cook, stirring constantly, until liquid is absorbed.
Repeat procedure with remaining broth, 1 cup at a time (cooking time is approximately 30 minutes).
Stir in salt and black and white pepper.
Spoon into a serving dish; top with vegetable mixture.
Garnish, if desired.