Description
This creamy vegetable rice sauce is a delicious and comforting dish perfect as a side or a light main. Combining sautéed fresh vegetables with Arborio rice simmered in broth and topped with Parmesan and cream, it offers a rich, creamy texture and vibrant flavors. Simple to prepare on the stovetop, it’s a wholesome and satisfying recipe for vegetable lovers.
Ingredients
Scale
Vegetables and Aromatics
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 red bell pepper, finely chopped
- 1 green bell pepper, finely chopped
- 1 cup broccoli florets
- 1 cup carrots, peeled and diced
- 1 cup zucchini, diced
Liquids and Rice
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 cup vegetable broth
- 1/2 cup dry white wine (optional, can substitute with more broth)
- 1 cup Arborio rice
Dairy and Seasonings
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 2 tablespoons butter
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Sauté Vegetables: Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Add minced garlic and cook for an additional 1 minute until fragrant. Stir in the chopped red and green bell peppers and cook for 5 minutes until they begin to soften. Add broccoli florets, diced carrots, and zucchini; cook for 5-7 minutes more until the vegetables turn tender-crisp.
- Add Liquids and Seasonings: Pour in the undrained diced tomatoes along with the vegetable broth and white wine (if using). Bring this mixture to a gentle simmer. Stir in dried oregano, dried basil, and season with salt and freshly ground black pepper to taste.
- Cook the Rice: Add the Arborio rice to the pot and stir well to combine with the vegetables and liquids. Reduce the heat to low, cover the pot, and let it simmer for 15-20 minutes. Stir occasionally to prevent sticking. Cook until the rice has absorbed most of the liquid and is al dente.
- Finish with Cream and Cheese: In the last few minutes of cooking, stir in butter and grated Parmesan cheese to incorporate their richness. Once the rice is cooked through, stir in the heavy cream and allow the mixture to simmer for a couple more minutes to thicken the sauce slightly. Taste and adjust seasoning if necessary.
- Garnish and Serve: Remove from heat and garnish the creamy vegetable rice sauce with freshly chopped parsley. Serve immediately as a flavorful side dish or light main course.
Notes
- You can substitute the white wine with additional vegetable broth if you prefer a non-alcoholic version.
- For a vegan option, replace heavy cream and butter with coconut cream and use vegan cheese or nutritional yeast instead of Parmesan.
- Stir the rice occasionally during cooking to ensure it doesn’t stick to the bottom of the pot and cooks evenly.
- Adjust the thickness of the sauce by varying the amount of cream or broth added at the end.
- Serve with crusty bread or a fresh green salad for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Italian-inspired
