Description
This creamy vegetable rice sauce is a simple and delicious recipe that combines tender vegetables, Arborio rice, and a smooth sauce made with cream and Parmesan cheese. It’s a perfect hearty side dish bursting with flavor and texture, ideal for complementing a variety of main courses.
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 Base
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 cup vegetable broth
- 1/2 cup dry white wine (optional, can substitute with more broth)
Grains and Dairy
- 1 cup Arborio rice
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 2 tablespoons butter
Seasonings and Garnish
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare the base vegetables: Heat olive oil in a large pot or Dutch oven over medium heat. Add the finely chopped onion and cook for 5-7 minutes until softened. Add minced garlic and cook for an additional minute until fragrant. Stir in the chopped red and green bell peppers, cooking for 5 minutes until they begin to soften. Finally, add broccoli florets, diced carrots, and zucchini, cooking for 5-7 minutes until the vegetables are tender-crisp.
- Add liquids and seasonings: Pour in the undrained diced tomatoes, vegetable broth, and white wine if using. Bring the mixture to a gentle simmer. Stir in dried oregano, dried basil, salt, and freshly ground black pepper to infuse the sauce with aromatic flavors.
- Cook the rice: Stir in the Arborio rice to combine evenly. Reduce the heat to low, cover the pot, and simmer for 15-20 minutes. Stir occasionally, cooking until the liquid is absorbed and the rice is al dente, tender but with a slight bite.
- Enrich the sauce: In the last few minutes of cooking, incorporate the butter and grated Parmesan cheese, stirring gently to melt into the rice and vegetables. Once the rice is cooked, stir in the heavy cream and simmer for a couple more minutes to thicken the sauce. Taste and adjust the seasoning as needed.
- Serve: Garnish the creamy vegetable rice sauce with freshly chopped parsley. Serve immediately as a delicious side dish to your favorite entrée or enjoy on its own.
Notes
- You can substitute white wine with additional vegetable broth if preferred or for a non-alcoholic option.
- For a vegan version, replace butter with vegan margarine and use a plant-based cream alternative and nutritional yeast instead of Parmesan cheese.
- Make sure to stir occasionally during cooking to prevent the rice from sticking to the bottom of the pot.
- Adjust seasoning at the end for the perfect balance of flavor and saltiness.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop.
