This wholesome, rustic and wildly delicious vegetarian risotto is some mighty fine comfort food. It's creamy and rich, yet nutritious-to-boot - each bowl is packed with vegetables and offers a source of plant protein from white beans. Naturally gluten-free.
When I’m after a meal as comforting as it is delicious, risotto always beckons my name. The Italian OG, featuring rice cooked slowly in broth until irresistibly smooth and creamy, never fails to hit the spot.
While risotto isn’t typically hailed as a well-balanced meal, and rather more carb-heavy, with a few tweaks we can make it more balanced across the other food groups. So, with my Registered Nutritionist hat on, I’ve crafted this vegetarian risotto to be just that – hearty, delicious and pretty darn nutritious.
How so? For starters, each bowlful offers a few serves of veggies. Secondly, it stars butter and parmesan—crucial in any good risotto!—but in a lighter way. Lastly, while risotto isn’t celebrated for its protein content, this recipe uses easy-as canned white beans for a boost. All-in-all, it plates up as a tasty and well-balanced meal (like this chicken and leek risotto—yum).
All right listen up – risotto can be notoriously temperamental, BUT, with the right approach and attention to detail, anyone can master it, first time even! Be sure to check out the Kitchen Tips section below for all my tricks for making an epic risotto.
You’ll also need the basics: olive oil to fry; onions and garlic for foundational flavour; vegetable stock to cook the rice (feel free to sub for chicken stock, but it’ll no longer be vegetarian-friendly); and salt and pepper to season it all to perfection.
Giving this vegetarian risotto with protein a whirl? Follow the below and you’ll be on your way:
How to tell when your rice is done? Taste it. The rice grain should be cooked tender, but with a slight bite. This is known as al dente, an Italian term for food cooked firm to the bite.
Risotto is best served immediately. If left to sit, it can continue to absorb liquid, becoming overly thick or dry – blegh! If you need to wait a bit before serving, add a smidge more broth to bring it back to a creamy consistency.
As for the best way to store this cannellini bean risotto? Transfer it to an airtight container and refrigerate – it’ll last up to 3-4 days. When reheating, you may need to add a splash of broth or water, as above.
Thanks for reading! Are you looking for more vegetarian meal ideas? If you’re a mushroom lover, make sure to add this homemade cream of mushroom soup to your next menu.
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If you enjoyed this dish, please consider giving it a star rating when you post a comment. Star ratings help others discover my recipes online (and your reviews make my day! 🙂 ). Happy cooking and baking. Danijela x
4 Comments
Thank you so much! This recipe has made my week! It was easy to follow and delicious. I skipped the butter and it was still incredible. It’s made enough for my partner and I for lunch tomorrow, too.
Hi Melanie, comments like this makes my day! 🙂 Thanks for taking the time to make it and write this kind review. So glad you enjoyed it x
Loved it so much and I will keep on making it as a favourite! ❤️
Woohoo, the best feedback! Thanks Emily 🙂