Marsha Stevenson 
If you are looking for a delicious and healthy Italian dish, look no further than risotto! Risotto is a rice dish that can be made with a variety of different vegetables and flavors, making it perfect for any occasion. Here are three of our favorite healthy risotto recipes.
Low Carb Risotto is perfect for anyone looking to cut down on carbs. It is made with cauliflower rice instead of regular rice, making it low in calories and gluten free. Vegan Risotto is perfect for any vegan or vegetarian guests you may have over. It is made with plant-based ingredients and is dairy free and cholesterol free. And lastly, Vegetarian Risotto is perfect for any vegetarians in your life. It is made with a variety of different vegetables, making it both nutritious and delicious.
The different types of risotto – vegan, vegetarian, and low carb
There are three different types of risotto that can be made: vegan, vegetarian, and low carb. Each type has its own unique set of ingredients and flavors, making it perfect for any occasion.
- Vegan Risotto: This recipe is perfect for any vegan or vegetarian guests you may have over. It is made with plant-based ingredients and is dairy free and cholesterol free.
- Vegetarian Risotto: This recipe is perfect for any vegetarians in your life. It is made with a variety of different vegetables, making it both nutritious and delicious.
- Low Carb Risotto: This recipe is perfect for anyone looking to cut down on carbs. It is made with cauliflower rice instead of regular rice, making it low in calories and gluten free.
Healthy risotto recipe
This recipe is perfect for anyone looking to eat healthy. It is made with a variety of different vegetables, making it both nutritious and delicious.
Ingredients:
1 cup vegetable broth
1/2 cup white wine
1 onion, diced
3 cloves garlic, minced
1 cup Arborio rice
2 cups chopped vegetables (we used broccoli, mushrooms, and tomatoes)
1/4 cup Parmesan cheese, shredded
Instructions:
1. In a large pot, heat the vegetable broth and white wine over medium heat.
2. Add the onion and garlic and cook until softened.
3. Add the rice and cook for about 2 minutes, stirring frequently.
4. Add the vegetables and cook until tender, about 5-7 minutes.
5. Add the Parmesan cheese and stir until melted.
6. Serve and enjoy!
Mushroom Risotto
Ingredients:
1 tablespoon olive oil
1 large onion, diced
8 ounces sliced mushrooms
1 cup Arborio rice
4 cups vegetable broth
1/2 cup grated Parmesan cheese
1 tablespoon chopped parsley
salt and pepper to taste
Instructions:
1. Heat the olive oil in a large saucepan over medium heat. Add the onion and mushrooms and cook until the vegetables are soft.
2. Add the Arborio rice and cook, stirring frequently, for 2-3 minutes or until the rice is lightly toasted.
3. Add the vegetable broth and bring to a boil. Reduce the heat to low and simmer for 20-25 minutes or until the rice is cooked through and creamy.
4. Stir in the Parmesan cheese and parsley and season with salt and pepper to taste. Serve hot.
Butternut Squash Risotto
Ingredients:
1 tablespoon olive oil
1 large onion, diced
8 ounces sliced mushrooms
1 cup Arborio rice
4 cups vegetable broth
1/2 cup grated Parmesan cheese
1 tablespoon chopped parsley
salt and pepper to taste
Instructions:
1. Heat the olive oil in a large saucepan over medium heat. Add the onion and mushrooms and cook until the vegetables are soft.
2. Add the Arborio rice and cook, stirring frequently, for 2-3 minutes or until the rice is lightly toasted.
3. Add the vegetable broth and bring to a boil. Reduce the heat to low and simmer for 20-25 minutes or until the rice is cooked through and creamy.
4. Stir in the Parmesan cheese and parsley and season with salt and pepper to taste. Serve hot with butternut squash puree.
Beetroot Risotto
Ingredients:
1 tablespoon olive oil
1 large onion, diced
8 ounces sliced mushrooms
1 cup Arborio rice
4 cups vegetable broth
1/2 cup grated Parmesan cheese
1 tablespoon chopped parsley
salt and pepper to taste
Instructions:
1. Heat the olive oil in a large saucepan over medium heat. Add the onion and mushrooms and cook until the vegetables are soft.
2. Add the Arborio rice and cook, stirring frequently, for 2-3 minutes or until the rice is lightly toasted.
3. Add the vegetable broth and bring to a boil. Reduce the heat to low and simmer for 20-25 minutes or until the rice is cooked through and creamy.
4. Stir in the Parmesan cheese and parsley and season with salt and pepper to taste. Serve hot with beetroot puree.
Kale and Roasted Garlic Risotto
Ingredients:
1 tablespoon olive oil
1 large onion, diced
8 ounces sliced mushrooms
1 cup Arborio rice
4 cups vegetable broth
1/2 cup grated Parmesan cheese
1 tablespoon chopped parsley
salt and pepper to taste
Instructions:
1. Heat the olive oil in a large saucepan over medium heat. Add the onion and mushrooms and cook until the vegetables are soft.
2. Add the Arborio rice and cook, stirring frequently, for 2-3 minutes or until the rice is lightly toasted.
3. Add the vegetable broth and bring to a boil. Reduce the heat to low and simmer for 20-25 minutes or until the rice is cooked through and creamy.
4. Stir in the Parmesan cheese and parsley and season with salt and pepper to taste. Serve hot with kale puree.
Vegan Pumpkin Risotto
Ingredients:
1 tablespoon olive oil
1 large onion, diced
8 ounces sliced mushrooms
1 cup Arborio rice
4 cups vegetable broth
1/2 cup grated Parmesan cheese
1 tablespoon chopped parsley
salt and pepper to taste
Instructions:
1. Heat the olive oil in a large saucepan over medium heat. Add the onion and mushrooms and cook until the vegetables are soft.
2. Add the Arborio rice and cook, stirring frequently, for 2-3 minutes or until the rice is lightly toasted.
3. Add the vegetable broth and bring to a boil. Reduce the heat to low and simmer for 20-25 minutes or until the rice is cooked through and creamy.
4. Stir in the Parmesan cheese and parsley and season with salt and pepper to taste. Serve hot with vegan pumpkin puree.
Vegetarian Quinoa and Roasted Pepper Risotto
Ingredients:
1 tablespoon olive oil
1 large onion, diced
8 ounces sliced mushrooms
1 cup Arborio rice
4 cups vegetable broth
1/2 cup grated Parmesan cheese
1 tablespoon chopped parsley
salt and pepper to taste
Instructions:
1. Heat the olive oil in a large saucepan over medium heat. Add the onion and mushrooms and cook until the vegetables are soft.
2. Add the Arborio rice and cook, stirring frequently, for 2-3 minutes or until the rice is lightly toasted.
3. Add the vegetable broth and bring to a boil. Reduce the heat to low and simmer for 20-25 minutes or until the rice is cooked through and creamy.
4. Stir in the Parmesan cheese and parsley and season with salt and pepper to taste. Serve hot with vegetarian quinoa and roasted pepper puree.
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