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Vegetable Risotto

By August 13, 2018No Comments

this recipe by Parafit is loaded with fiber, vitamins and antioxidants!! Risotto is an Italian dish cooked with the brother. Saffron was originally used for flavor and its attractive yellow color.



3 cups vegetable broth

1 tablespoon olive oil

½ cup onion diced

2 cloves minced garlic

1 cup brown rice

1 cup chopped asparagus

1 chopped zucchini

1 cup chopped mushrooms

1 teaspoon dried thyme

1 teaspoon Italian seasonings

salt and pepper to taste


Start with heating broth on a low flame, meanwhile sauté onion, garlic, and rice and cook for five minutes stirring constantly.

 Add broth to the rice and stir until absorbed. Do this again so that you have used up half of the broth, next stir in all of the vegetables to the rice.

Continue adding broth a little at a time, stirring constantly, until all of the broth has been absorbed and the rice and vegetables are cooked. Remove from heat, stir in thyme, Italian seasonings, and salt and pepper, transfer to a serving dish.


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